Comforting, packed with nutrition, and meat and dairy-free.
“For me, a laksa is the perfect quick-win vehicle to use up any leftover curry, as you can easily use it in place of the homemade curry paste,” says chef Jeremy Pang.
“Though it won’t hold a candle to the laksa aunties of Malaysia, it will make an easy, tasty dinner, so feel free to give it a try with this recipe.”
If you do make the curry paste, you can freeze any left over for another day.
Jeremy Pang’s School Of Wok: Delicious Asian Food In Minutes is published by Hamlyn, priced £20. Photography by Kris Kirkham. Available now.
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