I like to cook “interpretations” – where I read a recipe or two, and then do what I feel like based on what’s in my kitchen and what I think will taste good.

This tasted damn good.


  • 2 cloves of garlic, crushed
  • 2 teaspoons crushed/grated ginger
  • 1 tbsp red curry paste
  • Rind of half a lemon
  • 1 tbsp canola oil
  • 2 cups vegetable stock
  • ¾ cup coconut cream (small tin)
  • 2 cups skim milk
  • 4 tbsp fish sauce
  • 1tbsp brown sugar
  • Chilli flakes (dried) or fresh chopped chilli to taste
  • 4 cored, diced tomatoes
  • ½ cup desiccated coconut
  • 5 fresh snapper fillets, cut into 2cm strips
  • 2 cobs boiled corn
  • 1 small capsicum, diced
  • ½ carrot, julienned
  • 2 spring onions, chopped
  • 3 tbsp chopped fresh coriander


  1. Heat the oil and add the garlic, ginger and rind on a med-high heat in a large saucepan that will hold all your ingredients. Fry briefly and add the curry paste and stir until the curry releases it’s fragrance.
  2. Add the stock, stir. Add the coconut cream, milk, fish sauce, brown sugar, chilli, tomatoes and coconut, stirring continuously. Heat thoroughly, but pay attention because if it starts to boil it’s likely to escape your pot.
  3. Lastly, reduce the heat to low and add your fish. It won’t take long before the fish is cooked.
  4. Ladle into serving bowls. We topped ours with corn boiled and cut from the cob, fresh capsicum, fresh carrot, spring onion and coriander.

I’d like to say this recipe would serve five, but we definitely had to (because it was delicious) go back for seconds.

Laksa is meant to be served over udon noodles (yum!) but we didn’t have any, and the starchy corn was enough. I’d say this would feed more people with noodles.