Creamy, comforting and just a little bit different, this peanut butter laksa is a great one to try when you want something more than the usual camp meal. Made in the COBB Wok with coconut cream, peanut butter, curry spices and fresh lime, it’s full of flavour without being complicated.
Raw materials
| Protein (fish, chicken, chickpeas etc.) | 300g |
| Olive Oil | 2 tbsp |
| Diced Brown Onion | 1 |
| Coconut Cream | 400ml |
| Peanut Butter | 2 tbsp |
| Curry Powder | 1 tbsp |
| Soy Sauce | 1 tbsp |
| Stock Powder | 1 tbsp / 2 cubes |
| Water | 4-6 cups |
| Pad Thai Noodles | |
| Bok Choy | 1 bunch |
| Fresh Lime Juice | |
| Coriander |
Hardware
COBB Grill
Deep Fry Dish (Wok)
Execution protocol
01
PREP THE WOK
Place the COBB Wok accessory over medium heat. Add olive oil, onion and your chosen protein, then cook for 3u20135 minutes until cooked through. Set aside.
02
BUILD THE SAUCE
Add garlic, peanut butter, soy sauce and coconut cream to the wok. Stir well until the peanut butter has melted into the sauce.
03
SIMMER THE BROTH
Add curry powder, stock powder or cubes, water and seasoning. Place the COBB lid on and bring to a gentle simmer for a few minutes.
04
COOK THE NOODLES
Add the Pad Thai noodles straight into the wok. Cook for about 3 minutes, or until almost done.
05
FINISH THE LAKSA
Add the bok choy and cooked protein back into the wok. Stir through until everything is warm and evenly combined.
06
SERVE IT UP
Finish with a generous squeeze of lime juice and fresh coriander.
Recipe overview
A creamy, flavour-packed laksa made in the COBB Wok with coconut cream, peanut butter, curry spices, noodles, bok choy and your choice of protein.