Cook Time 30 minutes
1 can of coconut milk
1 cup water
400g green prawns, tails intact
150g green beans, topped and tailed, and cut in half
Thin rice noodles, cooked to package instructions
Lime wedges, to serve
Thai basil leaves, to garnish
1 tsp coriander, ground
½ tsp sweet paprika
½ tsp cumin, ground
½ tsp turmeric, ground
1 brown onion, quartered
2 lemongrass stalks
3 cm piece galangal, peeled roughly chopped
6 cashew nuts
2 garlic cloves, peeled
2 tsp shrimp paste
6 long dried red chillies (cover with boiling water and allow to soak for 20 minutes, drain)
1 tbsp peanut oil
Firstly, dry fry the spices in a Tefal frypan: coriander, paprika, cumin, and turmeric for 2 minutes until fragrant – set aside to cool.
To make the laksa paste, insert the mini bowl accessory inside the ICompanion bowl. Add the dry spices with the remaining ingredients. Put the mini bowl lid on and then secure the mini bowl by sealing it in place with the main i-Companion lid. Select speed 10 for 15 seconds, then increase the speed to 11 for another 30-40 seconds. Scrape down the sides of the bowl and continue to chop if required for a few more seconds until it becomes a paste.
Remove the mini bowl from the i-Companion bowl and insert the mixer attachment. Scoop the paste into the bowl and select P1 Slow Cook and increase the time to 6 minutes. This will create a high heat to saute the curry paste.
Add the coconut milk and water and Select P2 Slow Cook and simmer for 5 minutes until the laksa starts to bubble.
Add the prawns and vegetables and continue cooking for another 10 - 12 minutes until the ingredients are cooked through.
Ladle laksa into bowls over a bed of rice noodles. Garnish with Thai basil leaves and a lime wedge.