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We hope you got benefit from reading it, now let’s go back to curry noodle (mee kari) recipe. You can cook 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):
- Get A. Chicken Broth
- Provide whole Chicken (small size)
- Get crushed garlic (chicken cavity)
- Prepare ginger (chicken cavity)
- Use ginger
- Take lemon grass - bruised
- You need garlic - crushed
- Provide chicken bouillon powder
- You need B. Blend smoothly
- You need large yellow/brown onion
- Take lemon grass - sliced
- Prepare galangal / ginger
- Provide garlics
- Use candlenuts
- Take C. Curry Mixture (paste)
- Prepare meat curry powder
- You need ground dried shrimp
- Provide chili powder/chilli paste
- Use D. Coconut Milk (add last to the broth)
- Use coconut cream (see pic)
- Prepare coconut milk (see pic)
- Take chicken bouillon (or to taste)
- Take Salt (to taste)
- Get E. Accompaniments
- Get Yellow noodle or vermicelli
- Use (blanched/soften)
- Use Chopped Chicken (from A)
- Take Fresh washed bean sprouts (or blanched)
- Prepare Blanched Fish ball / fish cake
- Provide Coriander/continental parsley (opt)
- Get (Chopped & sprinkle on top)
Steps 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.
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