Description
A warming spiced coconut curry with mixed herbs and spices in individual pouches.Karate Kid: LegendsOnly in cinemasWin a trip to new yorkPlus 100's of prizes**Main Promotion: 00.00 on 1/5/25 to 23.59 on 4/8/25. Entrants who enter during the Main Promotion will receive an entry into three prize-promotions: an online "Instant Win", a "Prize Draw" and a "Wrap Up Draw." Instant Win: Entrants who enter at the time of a randomly allocated winning moment or, if no entry is received at the time of the winning moment, then the next entrant who enters after the winning moment has passed, will win one prize. 201 winning moments available. Instant Win Prizes: 151 x pairs of cinema tickets & 50 x merchandise prizes. No guarantee all prizes will be won in the Instant Win. Prize Draw: Entrants who enter during the Main Promotion will also be entered into a prize draw for the chance to win a trip to New York for two adults & two children (under 16). Includes, return economy flights (London or Dublin to New York), 5 nights in a 4* hotel in New York in a standard quadruple room. One guest must be 21+. Prize terms & date restrictions apply, see full T&Cs. Wrap Up Draw: 00.00 on 5/8/25 to 23.59 on 6/1/26. Entries received during the Wrap Up Draw (& entries from the Main Promotion) will be entered into a prize draw where 4 pairs of cinema tickets (plus any prizes not won or claimed in the Instant Win) will be available to be won.Maximum entry restrictions & prize claims apply. Full T&Cs apply, see the website.Main promotion: 00.00 on 1/5/25 to 23.59 on 4/8/25. 201 prizes available. Plus receive an entry into a prize draw to win a trip to New York. Wrap up draw: 00.00 on 5/8/25 to 23.59 on 6/1/26. See back of pack for details. Full T&Cs apply.Malaysian Laksa CurryThis curry is a symphony of satisfying Malaysian-inspired spices. Perfectly complemented with the nuttiness from cashews, vibrancy from ground turmeric, aroma from galangal and lemongrass, tang from tamarind and sweetness from coconut sauce, which all come together in a deliciously fragrant, moreish broth.Sauce FactsIt is thought that Laksa was borne out of a historic marriage of different food cultures during the Southeast Asian spice trade in the 16th century. Chinese traders would settle in the communities of the Malay islands and soon their cultural food traditions started to influence the local Malay cuisine. The Chinese cooking styles were married with the local ingredients such as chillies, tamarind and coconut milk. Laksa was one of the many delicious dishes that resulted as a fusion of the two cuisines. However, over the centuries, many variants of the dish have been created, which speaks to how rich and complex Laksa's story is.Our rendition includes a spice blend and other ingredients, resulting in delicious depths of flavour that will take your tastebuds on a culinary adventure.
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Rounded & fragrantServes 2-3 in 10 minsRestaurant qualityChilli rating - Medium - 2Suitable for Vegetarians
Pack size: 275G
Ingredients
Coconut Cream (48%), Water, Lemongrass, Cashew Nuts, Sugar, Turmeric Root (1.6%), Galangal Root, Sunflower Oil, Salt, Dry Spices, Red Chillies, Garlic, Rice Flour, Ginger, Soy Sauce [Water, Soyabeans, Wheat, Salt], Tamarind, Makrut Lime Leaves, Onion Powder
Allergy Information
May contain Milk, Mustard, Nuts, Sesame, Peanuts, Celery & Sulphites.For allergens, see ingredients in bold.
Net Contents
275g ℮
Preparation and Usage
Malaysian Laksa CurryRecipeSometimes the coconut sauce separates, do not let this worry you!Cooking Instructions: Cut your chosen protein or vegetables into generous pieces.1. Heat 1 tbsp oil in a small pan. Add the whole chilli for extra heat and fry for 20 seconds.2. Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the coconut sauce in step 3). Add the paste (small pouch).Simmer for 1-2 minutes.3. Stir in the coconut sauce (large pouch), 100ml veg or chicken stock and the makrut lime leaves from spice pouch. Simmer for 3-5 minutes, or until the fresh ingredients are cooked through. Serve over a bowl of freshly cooked noodles or rice. Finish with a squeeze of lime and garnish as you like.Serves 2-3 with rice or noodles.As appliances may vary, these are guidelines only. Please ensure food is fully cooked and piping hot throughout before serving. If you don't like whole spices, grind these in a pestle and mortar and add them with the coconut sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.Tailor to TasteUse these handy tips to customise your dish:- Try a seafood version and serve on a bed of noodles with the optional additions of tofu puffs, beansprouts and boiled, halved eggs and garnish with fresh Asian herbs.- For a delicious vegetarian version, use a mix of fresh vegetables - such as mangetout, pak choi, tenderstem broccoli, aubergine or julienned carrot - and tofu puffs, firm tofu, tempeh or seitan.- For a delicious new take on the dish, cook a chicken curry-style laksa by omitting the stock and serve with coconut rice.3 Simple stepsHeat spicesAdd fresh ingredients and paste (small pouch)Stir in coconut sauce (large pouch) and simmer††Please ensure food is fully cooked and piping hot throughout before serving. Not suitable for microwave use.Bits to buy275g protein or veg of your choiceE.g. chicken, tofu, seafood, beef or vegetables300g fresh egg noodles100ml vegetable or chicken stockOptional squeeze of limeFrom your cupboard1 tbsp vegetable or coconut oil