Curry Mee Recipe

Curry Mee Recipe

Curry mee

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

 

For the curry

300g grated coconut, extract 2 cups of thick milk

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

 

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

To serve

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

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

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