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Coconut Laksa

November 17, 2018

 This recipe was a little happy experiment!

I have a massive peanut butter addiction so if I can find another recipe where I can use it, its been a good day.

 

Makes approx. 2 portions

 

You will need:

1 white onion

4 cloves of garlic

1 thumb-size piece of fresh turmeric (if you can find it )

1 thumb-size piece of ginger

1 red pepper

1 courgette

1 carrot

8 button mushrooms

a handful of sweet peas

2 tbsp of garam masala/ curry blend

2 tbsp of smooth peanut butter (natural & palm oil free!!)

1 tin of coconut milk

1 lime (juice)

2 tbsp of soy sauce/tamari/liquid or coconut aminos

a handful of fresh coriander

sesame seeds to sprinkle

salt & pepper to taste

coconut oil

 

 

Equipment:

1 large pan

1 knife

1 chopping board

1 peeler

1 grater

 

Method:

Start by peeling and dicing the onion and adding to the pan with coconut oil and frying of a medium heat until soft

Peel and grate the garlic, ginger and turmeric and add to the pan and fry down

Wash your veggies

Cut in half and de-seed your red pepper then chop into strips and add to the pan along with the sweet peas

Peel the courgette and carrot into ribbons, halve the mushroom and add to the pan too

Let them sautee down 

Add your spices & seasonings to coat your veggies

Then add the coconut milk, soy sauce (or alternative) and peanut butter and let the laksa simmer away for 20 minutes

5 minutes before serving add your fresh coriander and lime juice and top with sesame seeds

 

Serve with rice or noodles :)

 

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