Ingredients
Serves 4
- 150g monkfish meat, cut into medallions
- 175g haddock, pin boned, skin on, cut into cubes
- 100g squid, cut into rings
- 12-16 Dublin Bay Prawns, peeled and deveined
- 1 x 400g tin coconut milk (Thai Gold brand)
- 2 tsp red curry paste (Thai Gold brand)
- 1 tsp tomato puree
- ½ ground turmeric
- 1 banana shallot, peeled and thinly sliced
- 500ml vegetable stock
- 2 garlic cloves, crushed
- 1 small piece root ginger, peeled and cut in pieces
- 1 small piece galangal, peeled and cut in pieces
- 2 tbsp nam pla (fish sauce)
- 1 birds eye chill, cut in half
- Juice of 1 lime
- 100g sugar snaps, top & tail removed
- 6-7 basil leaves, torn
- rice noodles, to serve (pre-cooked)
- bean sprouts, to serve
- roasted peanuts, to garnish
Method
- In a large saucepan, place the coconut milk, curry paste, tomato puree and turmeric
- Add in the shallot and stock
- Using a balloon whisk, mix together and heat on a medium heat to allow the coconut milk to infuse
- Add in the crushed garlic, root ginger, galangal and nam pla
- Combine everything
- Place the birds eye chilli and lime juice
- Bring to a slow simmer
- Gently add in the monkfish medallions, haddock, squid and Dublin bay prawns
- Add in the sugar snaps and cover with the lid
- Bring to the boil, reduce and simmer for 5-6 minutes
- Finish with fresh basil leaves
To Serve
- Place rice noodles in the centre of the serving bowl followed by some bean sprouts
- Ladle over the prepared laksa & finish with crushed roasted peanuts
