Try this vegetable version of this popular chilli and coconut flavoured dish.
½ Tbsp canola oil
1 Tbsp curry paste
1 clove garlic, peeled and finely sliced
2 cups lite coconut milk
2 Tbsp sweet chilli sauce
1 Tbsp finely minced ginger
1 carrot, grated
½ red capsicum, deseeded and finely sliced
2 Tbsp fish sauce
1 Tbsp brown sugar
¼ cup chopped coriander
½ cup chopped pak choy or bok choy
1 spring onion, sliced on the diagonal
¼ cup bean sprouts
2-3 cups cooked noodles
Heat a wok and add oil and curry paste. Stir fry for 2 minutes.
Add garlic, coconut milk, sweet chilli sauce and ginger. Simmer for 2 minutes.
Add carrot, capsicum, fish sauce and sugar. Simmer for 4-5 minutes.
Add coriander, pak choy, spring onion and bean sprouts and cook for 1 minute.
Divide noodles into 4 bowls, spoon the laksa over and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||8.9g|