Shannon Martinez | Contributors - Nourish plant-based living

Shannon Martinez

Shannon is on a mission to change the way people perceive and eat plant-based food. She is the owner of Australia's two most prolific plant-based businesses, Smith & Daughters and Smith & Deli. She is also the author of two best-selling cookbooks and has recently released a third: 'Vegan with Bite'.

Articles by Shannon Martinez

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Recipe

Laksa

Laksa has basically become a national dish in Australia. Sure, you could go out for it, but this is one of those meals that is soooo satisfying...

- Shannon Martinez

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Laksa

Shannon Martinez

Laksa has basically become a national dish in Australia. Sure, you could go out for it, but this is one of those meals that is soooo satisfying to learn to make yourself.

dinnerlunch

Ingredients

Serves 4 - 6

CURRY PASTE

Method

  1. To make the curry paste, toast the fennel, coriander, cumin, and cardamom seeds in a dry frying pan until aromatic. Remove and cool, then grind to a fine powder. Place the remaining ingredients in a high-speed blender and blend to a fairly smooth paste (add a tiny splash of water if needed). Add the spice powder and blitz again to combine.
  2. Heat the oil in a wok over a medium–low heat, then add 6 tbsp of the paste (freeze the rest for another day) and cook for a few minutes, until it no longer smells raw.
  3. Add the curry powder, fish sauce, sugar, salt, and Maggi seasoning and stir until the sugar has melted. Cook for a few minutes, then add the coconut milk, stock, kaffir lime leaves, and vegetables of choice and simmer gently until the veggies are just cooked.
  4. Taste and add a squeeze of lime if needed, then finish with the coriander and Thai basil. Serve in bowls over the noodles. Nasturtium flowers make for nice photos, but are not essential.
Shannon Martinez

Shannon is on a mission to change the way people perceive and eat plant-based food.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

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Nicole Kennedy View ›
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YOUR INPUT