- ½ jar of Blue Dragon Laksa paste
- ½ can of light coconut milk
- 1 tsp toasted sesame oil
- 130g king or tiger prawns, cooked
- 1 red pepper
- 50g baby corn, halved lengthways
- 50g sugar snap peas, halved
- 1 small carrot, cut into matchsticks
- 3 spring onions, sliced
- 1 lime
- To Serve:
- Bunch of coriander
- 100g Thai sticky rice
A very easy, quick and healthy supper, with the bonus that each serving contains 2 of your SixFix for fruit and veg!
In a small pan heat 200ml of water and add the sticky rice. Reduce the heat so it’s gently simmering. Cook for 10 minutes, stirring occasionally so the rice doesn’t stick to the bottom of the pan. The rice is cooked once all the water is absorbed.
In a non-stick wok heat the oil over a high heat until smoking. Add the vegetables and stir fry for 2-3 minutes until browned. Reduce the heat and add the laksa paste. Stir into the vegetables and fry for a minute. Add the prawns, coconut milk and lime juice. Heat for 2 to 3 minutes until the sauce is simmering and the prawns are warmed through.
Add some chopped coriander before serving. Serve with the rice and lime wedges.