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Heart Failure

Laska Prawn Curry

Laska Prawn Curryimage
image showing recipe preparationPreparation timeelementPreparation time15 min
image showing recipe preparationCooking timeelementCooking time15 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromAsia


 300 g rice noodles

 500 ml vegetable stock
 200 ml coconut milk
60 g laksa paste or green curry paste
 4 small cloves of garlic, chopped
 2 lemongrass stems, finely chopped
 2 small red peppers, finely chopped (optional)
2 tablespoons of vegetable oil
150 g peeled prawns
 10 sprigs chopped fresh coriander
 2 teaspoons sesame oil
 2 teaspoons sesame seeds


Put the noodles in a heat-resistant bowl. Cover with boiling water for 1-5 minutes. Stir to separate them well. Cover. Test the noodle to ensure they are softened to your liking before draining. 

Refresh with cold water and drain again. Set aside.

In a wok or frying pan, heat the vegetable oil and add the garlic, lemongrass and chopped chili pepper.
Add the prawns and peppers and sauté for a few minutes.
Add the curry paste to the pan, mix.
 Wet with coconut milk and broth and bring to a boil.
 Remove from heat and pour into serving dishes.
 Add drained noodles, chopped fresh coriander and sesame seeds.

Energy protein total carbohydrate  sugar fibre total fat saturated fat Sodium
363.9 Kcal 13.5 g 24.7 g 2.4 g 10.4 g 21.0 g 9.9 g 490.1 mg

The nutritionist's advice:

Prawns are a good source of protein. They are also a source of omega 3 and vitamin B12.