The Dinner Planner


Red Curry Laksa

No ratings yet
Servings 4


  • 3 garlic cloves - crushed
  • 1 tbsp ginger - minced
  • 2-3 tbsp red curry paste - more or less to taste depending on brand.
  • 2 tsp curry powder
  • 1 litre stock - we used chicken
  • 270 ml coconut milk
  • 1 lemongrass stalk - bruised and cut into 10cm lengths
  • 2 tsp fish sauce
  • 1 tsp brown sugar
  • 300 grams hokkein or rice noodles
  • 400 grams prawns
  • 1 bunch bok choy - cut into quarters lengthways

To Serve

  • bean sprouts
  • lime
  • red chilli
  • coriander


  • Heat a little oil in a large pan over medium heat on the stove. Add the garlic and ginger and cook for a minute. Add curry paste and curry powder and stir to combine.
  • Pour in the stock and coconut milk. Stir. Add the lemongrass, fish sauce and brown sugar. Bring to a gentle boil and cook for 10 minutes.
  • Meanwhile, cook the noodles by placing them in a large bowl and covering with boiling water for 5 minutes.
  • Add the noodles, bok choy and prawns to the pan and cook for a further couple of minutes, or until the prawns have turned pink and are cooked through.
  • To Serve, divide among bowls and top with sprouts, herbs, chilli and a quarter of lime to squeeze over.

Tips and Variations

Don't like prawns? Equally delicious with thinly sliced chicken or any firm fish. Just cook it for an extra couple of minutes.
VEGETARIAN - We love to use tofu puffs

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?