Malaysian Laksa curry
This is rich, sweet, savoury and delicious and it only takes 10 mins to make. We came up with this recipe when a friend Dr Rupy came around to shoot a recipe video. His mom is from Malaysia and he didn’t believe we could cook a laksa curry in 5 mins that would taste as good as his moms – we did just that and here’s the delicious recipe. We adjusted that original recipe to be low fodmap and also gave an extra 5 mins so you could take your time and enjoy it more.
Takes
Serves 4
Ingredients
For the Paste
- 2 cloves garlic
- thumb sized fresh ginger
- 1 tbsp turmeric powder
- 1 fresh red chilli
- juice of 1/2 lime
- 1 tbsp maple syrup
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 400 ml full fat coconut milk
- 160 ml water
- 3 tbsp tamari
For the Rest
- 2 tbsp oil
- 2 nests wholewheat/rice noodles/buckwheat noodles (100g)
- 120 g Tofu/tempeh
- 2 tbsp Tamari
- 1 carrot
- 1/2 courgette/zuchinni
- Juice 1/2 lime
- fresh Coriander/Basil to serve
- 1 fresh red chilli
Instructions
- Boil the kettle. Pour boiling water into a saucepan and boil the noodles. Cook as per the pack instructions.
- Put all ingredients for paste in the blender and blend till smooth. Grate the carrot and 1/2 the courgette.
- Finely chop the tempeh/ tofu into small bite sized pieces
- In a non stick frying pan add 2 tbsp of oil and put on a high, once hot add the tofu/ tempeh and fry till brown on all sides. Add the 2 tbsp tamari and stir quickly spreading the tamari around to coat all the tofu/ tempeh. Add the grated carrot and courgette and a generous pinch of salt and cook for 1-2 mins. Next add the paste and cook for another minute.
- Using a slotted spoon remove the noodles from the stock and add to the rest of the frying pan. Finally add the coriander/ basil and heat for a few seconds. Garnish with finely sliced red chilli and enjoy!
