Fish & Coconut Laksa Curry


100g packet vermicelli bean thread noodles

1 onion, thinly sliced

180g jar laksa curry paste

500g firm white fish fillets, cut into cubes

2 cups Tatua Dairy Whip Lite Whipped Cream

½ tsp coconut essence

2½ cups vegetable stock

½ red capsicum

1 bok choy, roughly chopped

100g fresh baby corn

125g bean sprouts

¼ cup coriander leaves


  1. Prepare noodles according to directions on packet. Cook onion in a wok or pan with laksa paste until soft.
  2. Add fish and toss to coat.
  3. Stir in Tatua Dairy Whip Lite Whipped Cream, coconut essence, vegetable stock, and vegetables. Cook for 5 minutes or until fish and vegetables are cooked.
  4. Divide prepared noodles evenly between four bowls.
  5. Ladle laksa curry into bowls, covering the noodles, garnish with bean sprouts and coriander.
  6. Serves 4
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