Thai Fish and Prawn Laksa

dish.co.nz

Rach

2 tablespoons rice bran oil

4 shallots, thinly sliced

2 cloves garlic, minced

1 tablespoon finely grated fresh ginger

½ red chilli, seeds removed and roughly chopped (optional)

2 tablespoons Thai red curry paste

1 makrut (kaffir) lime leaf, finely chopped

2 x 400ml tins coconut milk

1½ cups chicken stock

1 tablespoon fish sauce

300 grams pumpkin, peeled and diced

100 grams raw prawn cutlets

300 grams firm white fish fillets, sliced into 3cm chunks

4 stems broccolini, quartered

2 teaspoons palm sugar (see Cook’s note) or brown sugar

juice 1 lime

300 grams rice noodles

subheading: TO SERVE:

1 cup mung beans

1 spring onion, thinly sliced

½ red chilli, thinly sliced

¼ cup coriander leaves

¼ cup basil or mint leaves

2 tablespoons fried shallots

1 lime, cut into wedges

Directions at dish.co.nz

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