King Prawn & Smoked Eggplant Laksa with Chilli Oil

On a cold and indecisive evening, this dish was born – a kinda hybrid between a Thai Laksa and Green Curry that starts with a killer paste made from scratch, pimped out with smokey slow-roasted eggplant, succulent king prawns and plenty of veg. Serve it up with some vermicelli noodles for adequate slurpage and a drizzle of chilli oil for that little extra kick. It’s full of flavour, character and antioxidants to support your gut health and immune system heading into the cooler months.

Trust me when I say, making your own laksa paste is absolutely worth it! This recipe will give you plenty leftover to store in the fridge for up to a week, or alternatively freeze into individual portions for your next curry-in-a-hurry.

A Little Longer

Serves 3-4

Prep Time 15 Mins

Cook Time 40 Mins

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