Wholesome Food

As requested by many, we are delighted to be able to bring a traditional Laksa Paste to our range. A very popular dish in Irish restaurants, Laksa was born in Southern Thailand and Malaysia. Thai Laksa, aka Curry Laksa is a wonderful spicy aromatic cross between a noodle dish and a fully fledged curry. Along with the paste the dish needs good coconut milk, rice noodles and some light soy sauce to really bring out the flavours. It can be made using any protein - the Thais love this dish with prawns and fried tofu. Lots of bean sprouts, spring onion and a few leaves of coriander will finish it to perfection.

Our paste is made using only the finest traditional ingredients, but the complex flavours of the dish mean it is a long list. In keeping with our traditional production methodology there is nothing artificial and we completely avoid the use of any processed ingredients.

There are a host of strong flavours in these ingredients, especially Kapi, the fermented shrimp paste so popular in the coastal communities of the Malay peninsula, dried shrimp and nam plaa, or fermented fish sauce.

As with all of our products Laksa Paste is gluten free, all natural and uses only a small amount of coconut sugar to balance the chili. Allergens: Contains Fish and Crustaceans

To help everyone try the dish, we have provided a recipe on the jar for the simplest form of the dish:

RECIPE: LAKSA GAI (with chicken)

Prepare 200g rice noodles. Fry 2 tsp laksa paste with 1 tbsp oil, add 250g meat and cook for 5 minutes. Add 400ml coconut milk, 3 tsp nam plaa (fish sauce), 2 tsp light soy sauce, 2 tsp sugar, 200ml water and cook for a further 5 minutes. Place the noodles into bowls and pour the soup over them. Garnish with spring onion and bean sprouts. Serves 4.

Let's cook it, it is really delicious!