Asian greens and carrot laksa

New Zealand grown carrots are a tasty addition to this popular chilli and coconut dish.

Asian greens and carrot laksa


Serves 4

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]
Energy 891kj
Protein 2.5g
Total fat 11.8g
- saturated fat 9.0g
Carbohydrates 22.5g
- sugars 12.5g
Fibre 2.7g
Sodium 924mg