Creamy Coconut & Peanut Laksa
Dive into a bowl of bliss with this luscious Creamy Coconut & Peanut Laksa that's simply begging to be slurped! With its rich blend of silky coconut milk and savory peanut butter, this dish is not only a breeze to whip up but also fully customizable to tickle your taste buds. Get ready to enjoy a delightful fusion of flavors that will have you coming back for seconds!
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
📝 Ingredients
Shopping List
- 2 unit carrots
- to taste unit cilantro
- 100 g egg noodles
- 1 tin light coconut milk
- 1 unit lime
- 2 unit skinless salmon fillets
- 1 unit spring onion
- 2 tbsp (30 ml) thai red curry paste
Pantry Items
Amounts also listed in instructions below
- 250 ml chicken stock
- to taste unit crispy chilli oil
- fish sauce (to taste)
- honey (to taste)
- light soy sauce (to taste)
- peanut butter (to taste)
👨🍳 Instructions
- 1
Season your salmon fillets with salt, garlic powder, and chilli flakes. Air fry at 200°C for 8 minutes or roast in the oven at 200°C for 12 minutes until cooked.
- 2
Whilst the salmon is cooking, heat the curry paste for a few minutes in a deep pan until you start to hear it sizzling. Add in 1 chopped spring onion and mix.
- 3
Tip in a tin of coconut milk and bring to a simmer. Mix in 1 tbsp peanut butter and combine.
- 4
Pour in the chicken stock, add the noodle nests and half the carrot, and simmer until the noodles are softened. Grate in the zest of one lime, the juice of half the lime, and 1 tsp honey. Adjust to your preference by adding more soy, lime, or fish sauce if needed.
- 5
Serve by portioning the noodles and sauce into a bowl. Top with fresh carrot, some coriander, spring onion, and the salmon fillet. Drizzle over chilli oil if using.
💡 Pro Tips
- ✓Bloom the curry paste in a dry pan for 2-3 minutes until fragrant and sizzling before adding aromatics - this releases volatile oils and deepens flavor compounds by 30-40%.technique2-3 minutes
- ✓Add coconut milk gradually, starting with just the thick cream layer to create an emulsion base, then thin with the remaining liquid to prevent splitting from temperature shock.technique
- ✓Temper the peanut butter by mixing it with 2-3 tablespoons of hot broth before adding to the laksa - cold peanut butter will seize and create lumps in the coconut base.ingredient2-3 tablespoons
- ✓Cook egg noodles to 80% doneness before adding to the laksa as they'll continue cooking in the hot broth and absorb liquid, preventing mushy texture.timing80% doneness
- ✓Add lime juice off heat at the very end - citric acid will curdle coconut proteins above 160°F and create an unappetizing grainy texture.timing160°F
Share this recipe
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
Share this recipe
Creamy Coconut & Peanut Laksa
Dive into a bowl of bliss with this luscious Creamy Coconut & Peanut Laksa that's simply begging to be slurped! With its rich blend of silky coconut milk and savory peanut butter, this dish is not only a breeze to whip up but also fully customizable to tickle your taste buds. Get ready to enjoy a delightful fusion of flavors that will have you coming back for seconds!
📝 Ingredients
Shopping List
- 2 unit carrots
- to taste unit cilantro
- 100 g egg noodles
- 1 tin light coconut milk
- 1 unit lime
- 2 unit skinless salmon fillets
- 1 unit spring onion
- 2 tbsp (30 ml) thai red curry paste
Pantry Items
Amounts also listed in instructions below
- 250 ml chicken stock
- to taste unit crispy chilli oil
- fish sauce (to taste)
- honey (to taste)
- light soy sauce (to taste)
- peanut butter (to taste)
👨🍳 Instructions
- 1
Season your salmon fillets with salt, garlic powder, and chilli flakes. Air fry at 200°C for 8 minutes or roast in the oven at 200°C for 12 minutes until cooked.
- 2
Whilst the salmon is cooking, heat the curry paste for a few minutes in a deep pan until you start to hear it sizzling. Add in 1 chopped spring onion and mix.
- 3
Tip in a tin of coconut milk and bring to a simmer. Mix in 1 tbsp peanut butter and combine.
- 4
Pour in the chicken stock, add the noodle nests and half the carrot, and simmer until the noodles are softened. Grate in the zest of one lime, the juice of half the lime, and 1 tsp honey. Adjust to your preference by adding more soy, lime, or fish sauce if needed.
- 5
Serve by portioning the noodles and sauce into a bowl. Top with fresh carrot, some coriander, spring onion, and the salmon fillet. Drizzle over chilli oil if using.
💡 Pro Tips
- ✓Bloom the curry paste in a dry pan for 2-3 minutes until fragrant and sizzling before adding aromatics - this releases volatile oils and deepens flavor compounds by 30-40%.technique2-3 minutes
- ✓Add coconut milk gradually, starting with just the thick cream layer to create an emulsion base, then thin with the remaining liquid to prevent splitting from temperature shock.technique
- ✓Temper the peanut butter by mixing it with 2-3 tablespoons of hot broth before adding to the laksa - cold peanut butter will seize and create lumps in the coconut base.ingredient2-3 tablespoons
- ✓Cook egg noodles to 80% doneness before adding to the laksa as they'll continue cooking in the hot broth and absorb liquid, preventing mushy texture.timing80% doneness
- ✓Add lime juice off heat at the very end - citric acid will curdle coconut proteins above 160°F and create an unappetizing grainy texture.timing160°F