Curry mee or in malay mi kari is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles or/and string thin mee-hoon with spicy curry soup, chilli or sambal, coconut milk, and a choice of dried tofu, prawn, chicken, egg, and mint leaves. In certain places especially southern Malaysia and Singapore, it is called curry laksa.
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Ingredients:
Ingredients:
>300g yellow noodles, washed and drained well
>150g bean sprouts, blanched
>4 pieces of bean curd, sliced
>2 red chilies, sliced thin
>2 limes, cut into 4 pieces
>2 tablespoons fried shallots slices
>200g chicken pieces
>1 cm fresh turmeric
>1 cm fresh ginger, sliced
>1 cm galangal, sliced
>2 lemon grass (white part), sliced
>3 candlenuts
>4 dried chilies, blanched
>8 shallots, peeled
>1 cm shrimp paste
>4 cloves garlic, peeled
>4 cups water or stock
>2 tablespoons cooking oil
>1 teaspoon salt
For the curry
300g grated coconut, extract 2 cups of thick milk
Method :
- Use a food processor to grind the turmeric, ginger, galangal, lemon grass, candlenuts, dried chilies, shallots, shrimp paste and garlic into a fine paste
- Heat the oil in a pot.
- Fry the curry paste until fragrant.
- Add in chicken pieces.
- Fry for 2-3 minutes.
- Add water or stock and bring to boil.
- Add bean curd, coconut milk and salt.
- Simmer the curry over low heat. Keep warm
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