This rich, sweet, savoury, and delicious dish takes just 10 minutes to make. We developed this recipe when our friend, Dr. Rupy, came around to shoot a recipe video. His mum is from Malaysia, and he didn’t believe we could cook a laksa curry in 5 minutes that would taste as good as his mum’s! We proved him wrong, and here’s the delicious recipe. We’ve adjusted the original to be low FODMAP and allowed an extra 5 minutes so you can take your time and enjoy it even more.
Takes
Serves 4
Ingredients
For the Paste:
2clovesgarlic
Thumb-sized piece of fresh ginger
1tbspturmeric powder
1red chilli
Juice of ½ lime
1tbspmaple syrup
1tbspcoriander seeds
1tbspcumin seeds
400mlfull-fat coconut milk
160mlwater
3tbsptamari
For the Rest:
2tbspoil
2nests of rice noodlesor buckwheat noodles, 100g
120gtofu or tempeh
2tbsptamari
1carrot
½courgette
Limefor serving
Coriander or basilfor serving
Red chillifor garnish
Instructions
Boil the kettle. Pour the boiling water into a saucepan and cook the noodles according to the package instructions.
Place all the paste ingredients in a blender and blend until smooth. Grate the carrot and half of the courgette.
Finely chop the tofu or tempeh into small bite-sized pieces.
Heat 2 tbsp of oil in a non-stick frying pan over high heat. Once hot, add the tofu or tempeh and fry until browned on all sides. Add the 2 tbsp tamari and stir quickly, spreading the tamari around to coat the tofu or tempeh.
Add the grated carrot and courgette to the pan along with a generous pinch of salt. Cook for 1-2 minutes. Then, add the paste and cook for another minute.
Using a slotted spoon, remove the noodles from the stock and add them to the frying pan. Finally, add the coriander or basil and heat for a few seconds.
Serve with a garnish of finely sliced red chilli and a wedge of lime. Enjoy!
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