Tiger Prawn Laksa

Ingredients

150 g vermicelli rice noodles
230 g laksa curry paste
400mL can coconut milk
750 g Australian raw black Tiger prawns, peeled leaving tails intact, deveined
300 g Asian veggie stir-fry mix

Method

Prepare the noodles following packet directions. Drain well.

Meanwhile, heat a saucepan over medium heat. Add the curry paste and cook, stirring, for 30 seconds or until aromatic. Add the coconut milk, prawns, vegetables and 2 cups (500mL) water. Bring to the boil and cook for 2-3 minutes or until prawns curl and change colour.

Divide the noodles among serving bowls. Top with prawn mixture to serve.

Credits: Coles

Photo Credits: Coles