Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Yellow Curry Paste
Noodles(ContainsCereals containing Gluten, Egg)
Soy Sauce(ContainsCereals containing Gluten, Soya)
a) Fill and boil your kettle. b) Trim the root from the bok choy and slice into roughly 2cm chunks. c) Halve the chilli lengthways, deseed then finely chop. d) Zest and halve the lime.
a) Heat a drizzle of oil in a large saucepan over medium high heat. b) Add the yellow Thai paste and cook, stirring, for 1 minute. c) Add the coconut milk, boiling water (see ingredients for amounts), peanut butter, half the red chilli and a pinch of sugar. Bring to a simmer. d) Add the egg noodles, stir to break up, and cook for 1 minute. e) Add the prawns, mangetout and bok choy, stir well and cook until the prawns are cooked and the noodles are tender, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Once the prawns are cooked, stir through the lime zest and soy sauce (see ingredients for amount you need) with a good squeeze of lime juice. b) The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency. c) Taste and season with pepper and more lime juice if you like. d) Divide the laksa between bowls and top with any remaining chilli. Cut any remaining lime into wedges and serve with the laksa. Enjoy!