Fragrant King Prawn Coconut Laksa

Boil a kettle

Slice half your red chilli[es] into rounds and roughly chop the remaining chilli

Crush your garlic open by squashing with the side of a knife and discard the skin

Zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Add the chopped chilli (can't handle the heat? Go easy!), lime zest and the crushed garlic to a pestle & mortar

Add 2 tsp [3 tsp] [4 tsp] sugar and grind to a paste

Once ground to a paste, stir through your red Thai curry paste, ground turmeric and fish sauce – this is your laksa paste

Tip: Don't have a pestle & mortar? Pulse in a food processor!

Heat a medium sized pot over a medium-high heat with a drizzle of vegetable oil

Once hot, add the laksa paste and cook for 2-3 min or until fragrant

Chop your creamed coconut roughly (if required!)

Bash your lemongrass with a rolling pin

Once fragrant, add the lemongrass, chopped creamed coconut, vegetable stock mix and a squeeze of lime with 300ml [360ml] [420ml] boiled water

Cook for 1-2 min or until the creamed coconut has dissolved

Wash your spinach and pat it dry with kitchen paper

Drain and add your king prawns to the pot with your spinach

Cook for 4-5 min or until the prawns are cooked through and the spinach has wilted (discard the lemongrass) – this is your fragrant king prawn coconut laksa

Add your rice noodles to a separate pot and cover with boiled water

Bring to the boil over a high heat and cook for 4-5 min or until cooked with a slight bite

Cut the remaining lime into 1 wedge per person