Laksa Curry Recipes

Laksa Atlantic Salmon

1 Fillet Atlantic Salmon per person
2 - 3 tbsp Lifes Good Laksa Paste
1 Can Coconut Milk (approx 450 mls)
1 tbsp Fish Sauce
4 Large Potatoes boiled and mashed
(with butter and salt and pepper)
1 tsp Olive Oil

Heat heavy based frying pan until smoking hot then add olive oil. Place salmon fillets in pan skin side down and fry for approx. 3 - 4 minutes until the base section of the fillet changes colour from orange to pink. Take off heat and rest (fillet will continue to cook through off the heat). Add Life's Good Curry Paste to the same pan and fry for 2 - 3 minutes until fragrant. Add coconut milk and fish sauce and simmer for approx. 5 minutes. Place salmon back into pan skin side down and ladle the sauce continuously over the fillet. Simmer gently until salmon cooked to your liking. Serve on mashed potato bed drizzled in Laksa sauce to taste.
Serves 4 Adults
Enjoy !!!!!!!!!

Laksa Vegetables

Take an assortment of roastable vegetables such as potato, pumpkin, sweet potato, onion, garlic, zucchini, and carrots chopped into large chunks

In a large bowl drizzle vegetables with light coating of olive oil and add 3 tablespoons of Life's Good Laksa Paste. Toss thoroughly until all vegetables have an even coating of paste.

Place on a baking tray and roast in the oven until they are golden brown and crispy.

These vegetables are sensational as a meal accompaniment and also amazing as a cold salad the following day served with a sprinkling of fresh basil and an extra drizzle of quality olive oil

Yummy !!!!!!!!!

Laksa Fish with Basil and Onion

500 - 700 g Firm Fleshed Fish
(eg Mahi Mahi or Kingfish)
1 Bunch Thai Basil (leaves picked from stem)
2 tbsp Sweet Chilli Sauce
2 tbsp Fish Sauce
½ Cup Greek Yoghurt
3 tbsp Life's Good Laksa Paste
2 Med. Red Onions or 4 - 5 Golden Eschalots
(finely sliced)
2 Cloves Garlic (finely sliced)
2 Tbsp Olive or Vegetable Oil
1 Lime (sliced into wedges) to serve

Cut fish into small pieces or medallions. Mix well in a bowl with yoghurt and Life's Good Laksa Paste and refrigerate for 1 hour. Heat oil in a wok or heavy based pan until very hot and add onion and garlic. Once nicely browned add fish in small batches, stir frying continuously until all fish has been added. Add fish sauce and sweet chilli sauce and stir for approx. 8 minutes or until fish flesh turns from opaque to white in colour. Gently stir through Thai basil and serve immediately with jasmine rice and garnish with lime wedges.

Enjoy !!!!!!!!!

Laksa Potato and Cauliflower

500 g Baby Potatoes (washed and quartered)
300 g Cauliflower (cut into small floweretes)
2 Large Red Chillies (sliced finely)
Salt to taste
3 tbsp Life's Good Laksa Paste
1 tbsp Tamarind Paste
2 Tbsp Desiccated Coconut
1 Tbsp Brown Sugar

Dissolve tamarind liquid and brown sugar in 1 cup (250mls) water. Stir thoroughly until completely dissolved. In a heavy based saucepan fry Life's Good Laksa Paste until fragrant. Add potatoes, cauliflower, chillis, coconut, salt and tamarind/sugar liquid. Simmer for approx. 20 minutes stirring occasionally.
Serve as a main meal with rice or as a great accompaniment to any meal.