Easiest Way to Make Quick Curry Noodle (Mee kari)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, curry noodle (mee kari). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Curry Noodle (Mee kari) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Curry Noodle (Mee kari) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Curry Noodle (Mee kari):

1. Make ready A. Chicken Broth
2. Get 1 whole Chicken (small size)
3. Prepare 5 crushed garlic (chicken cavity)
4. Take 5 slices ginger (chicken cavity)
5. Take 8 slices ginger
6. Make ready 3 stalks lemon grass - bruised
7. Get 5 garlic - crushed
8. Take 2-3 tsp chicken bouillon powder
9. Take B. Blend smoothly
10. Take 1 large yellow/brown onion
11. Prepare 1 stalk (7 cm) lemon grass - sliced
12. Make ready 2 inch galangal / ginger
13. Take 6 garlics
14. Prepare 8 candlenuts
15. Get C. Curry Mixture (paste)
16. Take 4 tbsp meat curry powder
17. Make ready 2 tbsp ground dried shrimp
18. Get 2 tbsp chili powder/chilli paste
19. Get D. Coconut Milk (add last to the broth)
20. Get 1 tin coconut cream (see pic)
21. Get 1 tin coconut milk (see pic)
22. Get 1-2 tsp chicken bouillon (or to taste)
23. Make ready Salt (to taste)
24. Make ready E. Accompaniments
25. Get Yellow noodle or vermicelli
26. Get (blanched/soften)
27. Get Chopped Chicken (from A)
28. Make ready Fresh washed bean sprouts (or blanched)
29. Get Blanched Fish ball / fish cake
30. Take Coriander/continental parsley (opt)
31. Make ready (Chopped & sprinkle on top)

Steps to make Curry Noodle (Mee kari):

1. 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.
2. 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.
3. 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.
4. 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 it up for this exceptional food curry noodle (mee kari) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!