For a traditional curry laksa that is easy to make; heat 1 tbs of oil with 2 tbs of spice and stir until fragrant. Add one sliced Asian shallot and fry for 1 min. Add 650ml stock, 1 tsp fish sauce and 350ml coconut cream. Bring to simmer, add 200g tofu, seafood or chicken and cook 2-5 min., add 100g vermicelli noodles and bubble a further 2 min. Serve with fresh bean spouts and coriander leaves. Serves 2.
Please Note: This spice blend contains dehydrated prawns and is not Vegetarian.