Monday October 25, 2021
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- ½ Tbsp olive 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
Instructions
- 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] | |
|---|---|
| Energy | 233Cal |
| Protein | 5.0g |
| Total fat | 11.8g |
| – saturated fat | 8.9g |
| Carbohydrates | 24.0g |
| – sugars | 6.6g |
| Fibre | 4.2g |
| Sodium | 775mg |
