Recipe
Fiery Chicken Naga Phall
A brutally hot chicken naga phall with a thick tomato and chilli sauce, built for serious curry heat lovers.
King Prawn Laksa
On the Hob
serves 4
This king prawn laksa builds a quick, aromatic broth from curry paste, coconut milk and stock, then finishes with prawns and noodles for a generous bowl.
It is warming without being heavy, with lime, herbs and chilli keeping the coconut broth fresh enough for a weeknight dinner.
15 mins prep20 mins cook35 mins total
Cook or soak the rice noodles according to the packet instructions, then drain and divide between bowls.
Heat the oil in a large pan. Fry the curry or laksa paste with the garlic and ginger for 2 minutes until fragrant.
Pour in the coconut milk and stock, then add fish sauce and sugar. Simmer for 8-10 minutes to bring the broth together.
Add the prawns and simmer for 3-4 minutes until pink and cooked through. Stir in the beansprouts for the final minute.
Finish with lime juice, then ladle the broth and prawns over the noodles. Top with coriander, chilli and extra lime wedges.
Keep cooking
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