Curry Laska

serves:4-6

Ingredients:

½ jar of Reuben Solomon’s Laska Paste

2 Litres/ 5 cups of hot water or stock

200gms rice vermicelli

500gms prawns, other seafood or chicken thigh fillets

oil for frying

400 mls coconut milk

8 squares of fried tofu

1 small seedless cucumber

fresh beansprouts

3 hard-boiled eggs, halved

Method:

If using seafood, clean the seafood. Heat ½ of the oil and stir-fry the seafood until cooked.

Add the water or stock, salt and bring to the boil. Simmer for 20 minutes covered. Strain the stock and hold in reserve.

If using chicken, trim the thigh fillets of any fat. Pan fry until the chicken is no longer pink. Add the water or stock, salt and bring to the boil. Strain the stock and hold in reserve.

Using the remaining oil, heat in a wok or high-sided pot, fry Laska paste over a low heat until fragrant, stirring constantly. When the curry paste separates from the oil and is shining, add the reserved stock and coconut milk, bring to the boil and simmer for 20 minutes. Add the vermicelli to the stock, then add the seafood or chicken and bring to a rolling simmer.

Ladle out into bowls, garnish with tofu, cucumber, bean sprouts, and egg.