For the spice paste:
1 red chilli, roughly chopped (remove the seeds if you don't want it so hot!)
1 stalk lemongrass, outer leaves removed and roughly chopped
Juice and zest of 1 lime
2 cloves garlic, peeled and crushed
1 small onion, peeled and diced
1 tbsp fish sauce
1 tsp ground turmeric
1 tsp soft brown sugar
1 small bunch coriander
½ tsp ground coriander
2.5cm fresh root ginger, peeled and roughly chopped
For the Laksa:
3 tbsp vegetable oil
1 x 400ml can coconut milk
200ml vegetable stock
150g fine rice noodles
15 small tiger prawns, peeled (can use frozen)
200g frozen peas
A handful of fresh chopped mint leaves
Coriander leaves, to garnish
Sea salt and black pepper
For the spice paste, blend all the spice paste ingredients together in a food processor and set aside.
For the laksa; heat the oil in a wok or a large heavy based saucepan over a medium heat and fry the paste for 3-4 minutes until fragrant, stirring all the time, remove the heat if it is catching on the bottom. Stir in the coconut milk and stock and bring to the boil.
Meanwhile cook the rice noodles in a separate pan according to the packet instructions. Drain well and set aside.
When the laksa is boiling, add the prawns and peas and cook for 5-6 minutes or until the peas and prawns are cooked. Taste and adjust the seasoning, stir in the chopped mint.
Place the noodles at the bottom of the serving bowls and ladle the laksa over the top.
Garnish with coriander leaves and serve
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)