A Tribute to Dickson Asian Noodle House

For having the best Chicken Laksa in town!

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Prawn and Pineapple Red Curry

by Keith Mirgis

This is the most delicious Red Curry I have every made. The key is using a fresh, plump, juicy pineapple. Stay away from tinned.

Ingredients
20 large green (raw) prawns, shelled and deveined
Two-thirds of a small pineapple, peeled, cored and cut into chunks
100g snow peas, trimmed and halved on the diagonal
1-2 large red chillies, finely sliced
2-3 kaffir lime leaves, finely shredded (not essential)
Boiled rice, to serve
1 cup coconut cream
3 tbsp red curry paste
2 tsp palm sugar (or raw)
2 tbsp fish sauce
1 tbsp tamarind puree (not essential)
2 cups coconut milk

Instructions
1. Heat coconut cream in a wok over medium heat and stir for 1-2 minutes
2. Add red curry paste and stir over low heat for 2-3 minutes until fragrant
3. Add sugar, fish sauce and tamarind and stir well
4. Gradually add coconut milk and stir; then add prawns and simmer until prawns just change colour
5. Add pineapple and snow peas and simmer for 1-2 minutes until heated through
6. Remove from heat and serve topped with red chilli and kaffir lime leaves. Accompany with rice

Laksa

Ingredients:
laksa paste
1lt chicken stock
1lt coconut milk
1 TBs fish sauce
100gm fresh galangal finley sliced
750gms prawns, chicken or whatever

Instructions:
1. Fry laksa paste until fragrant
2. Add prawns or whatever and galangal
3. Add liquids
4. Top with bean shoots and fresh coriander leaves

Laksa Paste

This one is really simple; once you’ve found all your ingredients throw them all in a food processor and blend. It’s a good idea to make more than you need for 1 meal, and you can always freeze what you don’t use.

This recipe makes a really nice Laksa!

Ingredients:
5 stalks lemon grass
1 TBs ground tumeric
12 dried chillies soaked in walm H2o OR 3tsp Sambal oelec
20 eshalots pealed and sliced
apiece of walnut sized palm sugar
1TBs shrimp paste (Balkan) roasted in foil at 200 for 15 mins
2 cloves garlic pealed and sliced
1 TBs dried shrimp
roots from 2 bunched coriander chopped
2 TBs peanut oil