Beetroot Laksa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This vibrant beetroot laksa is my go to when I want something that feels fancy but comes together in under an hour. The earthy sweetness of the beetroot transforms this classic Southeast Asian curry into something entirely new, and here's the best part: beetroot is packed with nitrates that support heart health and natural energy. What I love most is how quick and affordable it is to make, especially if you've got some meat in the freezer already. The whole dish, from prep to bowl, takes just forty five minutes, making it perfect for busy weeknights when you still want to impress yourself with dinner.
Ella x
Ingredients
- 400 gbeetroot
- 20 gred curry paste
- 400 mlcoconut milk
- 20 mlfish sauce(optional)
- 20 mllime juice(optional)
- 20 gbrown sugar
- 20 gtamarind paste
- 3 egggarlic
- 2 eggshallots
- 1 eggchilies
- 1 gcumin
- 1 gcoriander
- 200 grice noodles
- 200 gbeef or chicken(your choice)
Detail level
Instructions
- 1
Cook the rice noodles according to package instructions. Drain and set aside.
- 2
Heat the oil in a large pan over medium heat. Add the garlic, shallots, and chilies. Cook until fragrant.
Tip: Be careful not to burn the garlic.
- 3
Add the red curry paste and cook for 1 minute, stirring constantly.
Tip: This will help to release the flavors of the curry paste.
- 4
Add the coconut milk, fish sauce, lime juice, brown sugar, tamarind paste, cumin, and coriander. Stir well to combine.
Tip: Bring the mixture to a simmer.
- 5
Add the beetroot and cook until tender.
Tip: Beetroot should be slightly tender but still hold its shape.
- 6
Add the cooked noodles and beef or chicken to the pan. Stir-fry everything together.
Tip: Season with salt and pepper to taste.
- 7
Taste and adjust the seasoning as needed.
- 8
Serve hot, garnished with fresh herbs or bean sprouts if desired.
Tip: Beetroot Laksa is best served immediately.
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