Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, curry noodle (mee kari). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Curry Noodle (Mee kari) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Curry Noodle (Mee kari) is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. 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):
- Prepare A. Chicken Broth
- Prepare 1 whole Chicken (small size)
- Prepare 5 crushed garlic (chicken cavity)
- Make ready 5 slices ginger (chicken cavity)
- Get 8 slices ginger
- Get 3 stalks lemon grass - bruised
- Take 5 garlic - crushed
- Make ready 2-3 tsp chicken bouillon powder
- Prepare B. Blend smoothly
- Prepare 1 large yellow/brown onion
- Get 1 stalk (7 cm) lemon grass - sliced
- Take 2 inch galangal / ginger
- Prepare 6 garlics
- Prepare 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
- Take D. Coconut Milk (add last to the broth)
- Make ready 1 tin coconut cream (see pic)
- Take 1 tin coconut milk (see pic)
- Get 1-2 tsp chicken bouillon (or to taste)
- Take Salt (to taste)
- Make ready E. Accompaniments
- Take Yellow noodle or vermicelli
- Prepare (blanched/soften)
- Prepare Chopped Chicken (from A)
- Take Fresh washed bean sprouts (or blanched)
- Take Blanched Fish ball / fish cake
- Get Coriander/continental parsley (opt)
- Prepare (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’s going to wrap this up with this special food curry noodle (mee kari) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
