Ingredients

3 tbsp

vegetable oil

garlic cloves, peeled and finely chopped

5cm piece

root ginger, peeled and finely chopped

spring onions, chopped

2 tbsp

Steenbergs organic Laksa spice blend

150g pack

mangetout

courgette, sliced

small head of broccoli, cut into small florets/or one pack of Pak choi

2 x 400ml tins

coconut milk

1 tsp

fish sauce

lime, juiced

350g

raw frozen king prawns, defrosted

340g pack of

medium noodles, cooked as per packet instructions

Chopped coriander and toasted coconut flakes to garnish

Method

Heat the oil in a wok or similar and fry the garlic, ginger and spring onions for a couple of minutes.
Add the spice blend and cook for a couple of minutes to release the lovely aromas.
Add the vegetables and stir fry for 5 minutes until softened.
Add the coconut milk and simmer gently for 15 minutes.
Add the prawns and cook until the prawns are cooked (5 minutes)
In the meantime, cook the noodles as per the instructions.
Serve a handful of noodles in each bowl and top with the prawn and vegetable curry and a ladleful of sauce.
Sprinkle with fresh coriander and coconut flakes to serve.