Asian greens and carrot laksa
New Zealand grown carrots are a tasty addition to this popular chilli and coconut dish.
½ Tbsp canola oil
1 Tbsp curry paste
½ clove garlic, peeled and finely sliced
2 cups lite coconut milk
2 Tbsp sweet chilli sauce
1 Tbsp crushed ginger
1 carrot, peeled and grated
2 Tbsp fish sauce
1 Tbsp palm sugar or brown sugar
¼ cup chopped coriander
4 bok choy, chopped
2 Tbsp spring onions, sliced on the diagonal
¼ cup bean sprouts
1 x 100g pack bean vermicelli, broken and soaked in hot water
Heat wok and add oil and curry paste. Simmer for 2 minutes.
Add garlic, coconut milk, sweet chilli sauce and ginger. Simmer for 2 minutes.
Add carrot, fish sauce and sugar. Simmer for 4-5 minutes.
Add coriander, bok choy, spring onions and bean sprouts and cook for 1 minute.
Drain the vermicelli and mix through the vegetables and heat through.
Serve in a bowl.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||13.6g|