Recipe of the day: Thai crab and coconut laksa
THAI CRAB AND COCONUT LAKSA
Serves four to six.
YOU WILL NEED
2 red chillies, halved and seeded
4 garlic cloves, roughly chopped
5cm/2in piece fresh root ginger, peeled and roughly chopped
1 tsp ground coriander
50g/2oz bunch fresh coriander, including roots
3 tbsps groundnut oil
2 x 400g/14oz cans coconut milk
850ml/1½ pints fish, vegetable or chicken stock
2 sticks of lemongrass
225g/8oz Thai egg noodles
150g/5oz sugar snap peas
2 tbsps Thai fish sauce (nam pla)
225g/8oz fresh white crab meat
Juice of 1 lime
Handful of fresh mint and basil leaves, thinly sliced spring onions, beansprouts and red chillies, to garnish
Heat a large pan. To make the laksa paste, place the chillies in a food processor with the garlic, ginger, ground coriander, fresh coriander and groundnut oil, then blend together to a coarse paste.
Add the laksa paste to the heated pan and stir-fry for one minute, then pour in the coconut milk and stock and bring to the boil.
Add the lemongrass and simmer for 20 minutes to allow the flavours to combine and until slightly reduced, stirring occasionally.
Meanwhile, place the noodles in a large pan of boiling salted water and then immediately remove from the heat.
Set aside for eight to 10 minutes, depending on manufacturers' instructions, then drain and refresh under cold running water. Set aside again.
Blanch the sugar snap peas in a small pan of boiling salted water for one to two minutes or until just cooked, drain and refresh under cold running water. Set aside.
Add the fish sauce to the laksa and stir gently for just a few seconds until just cooked through and tender. Now add the crab meat so that it does not overcook, and add enough lime juice to taste.
Divide the cooked noodles between warmed bowls and scatter the sugar snap peas and beansprouts on top. Ladle over the coconut broth and garnish with the mint and basil leaves, spring onions and chillies to serve.