Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, curry noodle (mee kari). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Curry Noodle (Mee kari) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Curry Noodle (Mee kari) is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Curry Noodle (Mee kari):
- Make ready A. Chicken Broth
- Make ready 1 whole Chicken (small size)
- Get 5 crushed garlic (chicken cavity)
- Take 5 slices ginger (chicken cavity)
- Get 8 slices ginger
- Get 3 stalks lemon grass - bruised
- Get 5 garlic - crushed
- Get 2-3 tsp chicken bouillon powder
- Make ready B. Blend smoothly
- Make ready 1 large yellow/brown onion
- Take 1 stalk (7 cm) lemon grass - sliced
- Prepare 2 inch galangal / ginger
- Get 6 garlics
- Take 8 candlenuts
- Take C. Curry Mixture (paste)
- Prepare 4 tbsp meat curry powder
- Prepare 2 tbsp ground dried shrimp
- Take 2 tbsp chili powder/chilli paste
- Get D. Coconut Milk (add last to the broth)
- Make ready 1 tin coconut cream (see pic)
- Make ready 1 tin coconut milk (see pic)
- Prepare 1-2 tsp chicken bouillon (or to taste)
- Get Salt (to taste)
- Prepare E. Accompaniments
- Make ready Yellow noodle or vermicelli
- Get (blanched/soften)
- Make ready Chopped Chicken (from A)
- Prepare Fresh washed bean sprouts (or blanched)
- Take Blanched Fish ball / fish cake
- Take Coriander/continental parsley (opt)
- Get (Chopped & sprinkle on top)
Instructions to make Curry Noodle (Mee kari):
- 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.
- 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.
- 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.
- 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.
So that is going to wrap it up for this special food curry noodle (mee kari) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
