Shrimp Laksa Curry Bowl Recipes

SHRIMP LAKSA CURRY BOWL

Steps:

• Soak the rice noodles according to the instructions on the package, until al dente.
• Add the shrimp into a small bowl and all the marinade ingredients. Mix well and let sit for 5 to 10 minutes.
• Heat oil in a large nonstick skillet over medium heat and add the curry paste. When it starts to sizzle, cook and stir for 1 minute to release the fragrance.
• Add the ginger and garlic. Cook another 30 seconds or so.
• Add the coconut milk, soy sauce, and sugar. Cook and stir until bringing to a boil.
• Add the shrimp. Cook and stir until just cooked through, 3 to 5 minutes.
• Add the rice noodles. Stir and cook for another minute to mix everything well.
• (Optional) Fold in green peas, if using, and stir to mix well.
• Transfer into serving bowls, squeeze lime juice, top with cilantro, green onion, and black pepper. Garnish with red chili peppers and sesame seeds, if using. Enjoy!

PRAWN LAKSA CURRY BOWL

Steps:

• Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
• Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
• Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

CLASSIC SHRIMP LAKSA WITH RICE NOODLES

Steps:

• Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.
• Combine the coconut milk, shrimp paste, oil, brown sugar, coriander, cumin, salt, turmeric, chili powder, garlic, lemongrass, ginger, onions and chiles in a food processor or blender and whiz into a smooth paste. Transfer to an airtight container and store in the refrigerator for up to 1 week. Yield: about 2 cups.

SHRIMP LAKSA

Steps:

• Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
• Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes.
• Next add the shrimp and simmer until heated through about 4 - 5 minutes.
• Serve in warmed bowls and enjoy.