Seafood Laksa with Haddock and Prawns

Enjoy our quick and tasty Seafood Laksa recipe at home using our King Prawns and any white fish of your choosing, here we have used our natural Haddock. Using rice noodles and coconut milk this seafood curry is both dairy and gluten free, making it perfect for all the family.
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1 tablespoon veg oil

1 red chilli, finely sliced

3 tablespoons Thai red curry paste

500 ml reduced salt chicken or veg stock

400 ml tin coconut milk

2 teaspoons fish sauce

1 teaspoon caster sugar

1 Donegal Catch Natural Haddock Fillet

100 grams thin vermicelli rice noodles

2 limes – 1 juiced and the other cut into wedges

150 grams Donegal Catch Natural Atlantic Prawns

½ small pack coriander, chopped, to serve


  1. Heat the oil in a medium saucepan and add most of the chilli, reserving a few slices for garnish, if you wish. Cook for 1 minute then add the curry paste. Cook for 5 minutes, stirring constantly, until the paste darkens and the oil splits out then add the chicken or veg stock and stir to combine. Pour in the coconut milk and bring to the boil then turn down to a simmer.
  2. Add the Donegal Catch Natural Haddock Fillet and cook for 5 minutes then add the fish sauce, the noodles and the prawns and cook for a further 3-4 mins until the noodles have softened. Squeeze in the lime juice and cook for a further minute until everything is completely cooked.
  3. Serve in bowls with the coriander, any remaining chilli slices and some lime wedges on top for squeezing over.

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