Curry Mee Recipe: How to Make Delicious Curry Mee

Curry Mee Recipe

Out of many noodle dishes, Curry Mee is undoubtedly one of the most famous dishes among the Malaysian Chinese community. It is also called Curry Laksa in some parts of Malaysia and Singapore. You would often see customers lining up to buy a bowl of curry noodles in their favourite hawker stalls. However, you can skip the crowd by preparing the dish at home.

The most crucial element of this dish is the broth. Without a rich and flavourful broth, the dish will never satisfy its eaters.  Although there are different versions of curry noodles in different parts of Malaysia, the soup always plays an essential role in every dish variations. 

History of Curry Mee

Curry Mee is a well-known Peranakan cuisine. The peranakan culture is a mix of Malay, Chinese and Indonesian influences based in Southeast Asia.

Curry Mee is best known for its coconut-based broth. The combination of creamy texture and spice is utterly addicting! This dish is made up of yellow noodles and often topped with tofu puffs, fish balls and prawns. You can also opt for chicken instead of prawns.

Curry Mee Recipe

Recipe by AzaleaCourse: Recipe
Servings

3

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

642

kcal

Savour in a delicious bowl of spicy, curried noodles to give your taste buds a wake-up call! Cook Curry Mee that has a variety of toppings and rich flavours.

Ingredients

  • 1 onion, chopped

  • 3 cloves of garlic, chopped

  • 1 tablespoon of ginger, chopped

  • 1 tablespoon of lemongrass, chopped

  • 2 tablespoons of oil

  • 1 tablespoon of red curry paste

  • 3 tablespoons of curry powder

  • ½ pound of boneless skinless chicken thigh, thinly cut

  • ½ teaspoon of turmeric

  • 950 ml of chicken stock

  • 400 ml of coconut milk

  • 3 tablespoons of fish sauce

  • 1 teaspoon of sugar

  • 225g of eggs

  • Salt, to taste

  • 2 handfuls of raw bean sprouts

  • 1 lime, cut into wedges

  • Cilantro leaves, for garnish

Directions

  • Start by putting oil into a pot. Place the pot over medium heat and heat the oil. Then, add in the garlic, ginger, onion and lemongrass. Cook them for about 6 minutes until it becomes softened and fragrant. Add the red curry paste and stir it.
  • Next, turn up the heat to high and put in the chicken. Stir-fry the chicken, ensure that it turns opaque. Once done, add the turmeric, curry powder, coconut milk, chicken stock fish sauce and sugar. Bring it to boil and allow it to simmer for 10 minutes.
  • While waiting for it to simmer, cook the noodles by following its package’s instructions. Prepare two soup bowls and divide the noodles into them. Put aside.
  • Season the soup with salt to taste. After that, pour the soup into the two bowls of noodles. Lastly, garnish with cilantro, raw bean sprouts and a squeeze of lime. Enjoy!

Ways to Enjoy Curry Mee

If you find that the broth of the mee isn’t up to your liking, and you want it to be spicier, try eating the dish with some sambal at the side. You can also opt to put in more ingredients into your dish such as cockles, fish ball or soaked cuttlefish slices! You know what they say, the more the merrier.

For more tasty Malaysian cuisines, explore Lokataste Recipe!

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