Curry Mee Recipe

300g

150g

4

2

2

2 tablespoons

200g

For the curry

300g

1 cm

1 cm

1 cm

2

3

4

8

1 cm

4 cloves

4 cups

2 tablespoons

1 teaspoon

Yellow noodles (Hokkien Mee), wash and drained well.

Bean sprouts, blanched

Pieces of bean curd, sliced

Red chilies, sliced thin

Limes, cut into 4 pieces

Fried shallots slices

Chicken pieces

Grated coconut, extract 2 cups of thick milk

Fresh turmeric

Fresh ginger, sliced

Galangal, sliced

Lemon grass (white part), sliced

Candlenuts

Dried chilies, blanched

Shallots, peeled

Shrimp paste

Garlic, peeled

Water or stock

Cooking oil

Salt

• 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

To serve

• Put some bean sprouts, noodles and ladle the hot gravy in.

• Garnish with sliced chilies, shallots and a piece of lime.