Prawn Curry Laksa

By: Deborah Dean

2 tbs Valcom Curry Paste Red
2 tbs Oriental Curry Powder
1 lge can coconut milk
3 cups chicken stock
8 green prawns tails on, peeled/deveined
Frozen deep fried bean curd (Tofu).See note
2 tbs fish sauce
1 tsp white sugar
1 packet egg noodles or vermicelli noodles of choice. See Note.
Garnishes of choice - i.e lime, corriander, bean sprouts, fried shallots, soft boiled egg.

Heat oil on medium heat and stir fry curry paste until fragrant. Stir through curry powder.
Add coconut milk and chicken stock bring to a simmer, stiring to combine ingredients.
Add prawns and fried tofu. Continue simmering for a few minutes until prawns are cooked to your preference. Once prawns are cooked add fish sauce and sugar. Allow to simmer a further 30 secs - 1 min. Taste and adjust seasoning if required
Prepare your choice of noodles as per packet instructions or to your preference. Place noodles in bowl and ladle laksa over noodles. Seperate evenly between two bowls and serve with your choice of garnish.
Note: Frozen deep fried bean curd can be found at Asian grocery stores and can be cut to size. These are also known as puffed tofu.Hokkien noodles were used in this dish.