Curry Noodle (Mee kari)
Curry Noodle (Mee kari)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, curry noodle (mee kari). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Curry mee or curry noodles is a favorite Malaysian dish made from yellow egg noodles and curry broth. Another version is to use rice vermicelli instead of yellow egg noodles. Curry Noodle or Mee Kari using Instant Noodle. This dish is so well accepted, it has been made into fusion food of other nationalities in the Southeast Asian Region.

Curry Noodle (Mee kari) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Curry Noodle (Mee kari) is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Curry Noodle (Mee kari):
  1. Make ready A. Chicken Broth
  2. Take 1 whole Chicken (small size)
  3. Prepare 5 crushed garlic (chicken cavity)
  4. Get 5 slices ginger (chicken cavity)
  5. Take 8 slices ginger
  6. Make ready 3 stalks lemon grass - bruised
  7. Take 5 garlic - crushed
  8. Make ready 2-3 tsp chicken bouillon powder
  9. Make ready B. Blend smoothly
  10. Take 1 large yellow/brown onion
  11. Get 1 stalk (7 cm) lemon grass - sliced
  12. Take 2 inch galangal / ginger
  13. Prepare 6 garlics
  14. Make ready 8 candlenuts
  15. Make ready C. Curry Mixture (paste)
  16. Take 4 tbsp meat curry powder
  17. Take 2 tbsp ground dried shrimp
  18. Take 2 tbsp chili powder/chilli paste
  19. Prepare D. Coconut Milk (add last to the broth)
  20. Take 1 tin coconut cream (see pic)
  21. Get 1 tin coconut milk (see pic)
  22. Make ready 1-2 tsp chicken bouillon (or to taste)
  23. Prepare Salt (to taste)
  24. Get E. Accompaniments
  25. Prepare Yellow noodle or vermicelli
  26. Prepare (blanched/soften)
  27. Take Chopped Chicken (from A)
  28. Get Fresh washed bean sprouts (or blanched)
  29. Prepare Blanched Fish ball / fish cake
  30. Take Coriander/continental parsley (opt)
  31. Prepare (Chopped & sprinkle on top)

Marinate chicken slices with McCormick® Curry Powder and Ground Turmeric, then add them into the pot and stir-fry for a short while. Add in chicken stock and increase heat. Curry Mee is a Malaysian yellow curry noodle soup made with yellow egg noodles and a rich curry broth. Curry Mee is easy to make, delicious and satisfying!

Instructions to make Curry Noodle (Mee kari):
  1. Prepare the broth. See attached pic for broth. Chicken need to be fully covered in water. Cover & let boil. Once boil, removed lid let boil for 5-10mins. Turn heat to the mid lower setting & simmer for 25mins with lid on. Remove chicken from the pot & let dry. Prepare ingredients. See pic. Use pure coconut milk. See pic. Many brands add xanthan gum, thickener & many "non-coconut" extras in their canned coconut milk. Read label before buying canned coconut milk.
  2. Blend ingredients in B with a bit of water until smooth & pasty. Prepare ingredients in C with enough water to make a smooth curry paste. Heat wok/big pot with 1/2 cup of cooking oil. Add blended spices & sauté until translucent & aromatic. Add in curry paste. Keep stirring until aromatic for 5mins or more.
  3. Next, add chicken broth to the wok/big pot. Stir or whisk to combine. Let boil. Meanwhile, prepare accompaniments - blanch fishball/fishcake & yellow noodles or soften Vermicilli. Next, pour coconut milk into the wok/big pot of boiling broth. (Note: shake or whisk coconut milk in separate bowl as it curdle sometimes). Stir curried broth to mix. Taste & adjust seasoning accordingly. It should be lightly strong as blanched noodle/vermicelli is tasteless. Simmer until it bubbles then Turn off heat.
  4. Order to assemble - noodles/vermicelli, curried broth, chopped chicken, fish ball/fish cake, bean sprout. Serve hot. Assemble only before serving. Reheat curried broth (if necessary) just before serving. When reheating curried broth, turn off heat immediately right after broth just bubbled or boiled. Do not leave broth boiling too long as it has coconut milk that would turn oily when left boiling longer than necessary.

Curry Mee is a Malaysian yellow curry noodle soup made with yellow egg noodles and a rich curry broth. Curry Mee is easy to make, delicious and satisfying! In Ipoh, a varied and diverse range of noodles are used when serving Curry Mee. Customers often have a choice of what type of noodles they want. The Noodles in Curry Laksa (Curry Mee) Fresh noodles are preferred if they are available.

So that’s going to wrap this up for this special food curry noodle (mee kari) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!