Best Prawn Laksa Curry Bowl Recipes

SHRIMP LAKSA CURRY BOWL

Shrimp Laksa Curry Bowl image

A scrumptious shrimp laksa curry bowl made with juicy shrimp and tender noodles soaked in a coconut curry sauce. The recipe is adapted from Nourishing Superfood Bowls: 75 Healthy and Delicious Gluten-Free Meals to Fuel Your Day by Lindsay Cotter. For a gluten-free dish, use dry sherry instead of Shaoxing wine, and tamari instead of soy sauce.

Provided by Maggie Zhu

Categories Main

Time 30m

Number Of Ingredients 19

Ingredients

6 oz (170 g) Asian rice noodles
1 lbs (450 g) shrimp (, peeled and deveined)
1 cup frozen green peas (, microwaved (Optional))
1 tablespoon Shaoxing wine ((or dry sherry))
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons olive oil
3 tablespoons Thai red curry paste
1 teaspoon minced ginger
2 cloves garlic (, minced)
1 (13.66 oz / 403 ml) can coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar or granulated sugar
1 lime (, cut into wedges)
1/2 cup chopped cilantro
2 green onions (, chopped)
Ground black pepper (, to taste)
1 to 2 Thai red chili peppers (, seeded and sliced (*Footnote 2) (Optional))
Toasted sesame seeds for garnish ((Optional))

Steps:

Soak the rice noodles according to the instructions on the package, until al dente.
Add the shrimp into a small bowl and all the marinade ingredients. Mix well and let sit for 5 to 10 minutes.
Heat oil in a large nonstick skillet over medium heat and add the curry paste. When it starts to sizzle, cook and stir for 1 minute to release the fragrance.
Add the ginger and garlic. Cook another 30 seconds or so.
Add the coconut milk, soy sauce, and sugar. Cook and stir until bringing to a boil.
Add the shrimp. Cook and stir until just cooked through, 3 to 5 minutes.
Add the rice noodles. Stir and cook for another minute to mix everything well.
(Optional) Fold in green peas, if using, and stir to mix well.
Transfer into serving bowls, squeeze lime juice, top with cilantro, green onion, and black pepper. Garnish with red chili peppers and sesame seeds, if using. Enjoy!

Nutrition Facts : ServingSize 4 g, Calories 513 kcal, Carbohydrate 28.3 g, Protein 23 g, Fat 35.1 g, SaturatedFat 23.1 g, Cholesterol 167 mg, Sodium 806 mg, Fiber 4.8 g, Sugar 7.7 g

CLASSIC SHRIMP LAKSA WITH RICE NOODLES

Classic Shrimp Laksa with Rice Noodles image

Provided by Food Network

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 28

Ingredients

1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum paste
3 cups low-sodium chicken stock
2 tablespoons fish sauce
1 teaspoon light soy sauce
1 teaspoon light brown sugar
Juice of 1 lime
One 14-ounce can coconut milk
7 ounces dried flat wide rice noodles
1 pound medium shrimp, deveined, tails left on
1 1/2 cups bean sprouts
Sea salt
Cayenne pepper or red chili flakes
Small handful fresh cilantro stems
Small handful fresh Thai basil stems
1/4 cup coconut milk
3 tablespoons shrimp paste
1 tablespoon vegetable oil
2 teaspoons light brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
1/2 teaspoon chili powder or cayenne pepper
2 cloves garlic, crushed
2 stalks lemongrass, smashed and roughly chopped
One 1-inch piece fresh ginger, peeled and sliced
1 yellow onion, chopped
1 red Fresno chile, stemmed and sliced crosswise

Steps:

Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.
Combine the coconut milk, shrimp paste, oil, brown sugar, coriander, cumin, salt, turmeric, chili powder, garlic, lemongrass, ginger, onions and chiles in a food processor or blender and whiz into a smooth paste. Transfer to an airtight container and store in the refrigerator for up to 1 week. Yield: about 2 cups.