Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, curry noodle (mee kari). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Curry Noodle (Mee kari) is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Curry Noodle (Mee kari) is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Curry Noodle (Mee kari):
- Take A. Chicken Broth
- Get 1 whole Chicken (small size)
- Make ready 5 crushed garlic (chicken cavity)
- Get 5 slices ginger (chicken cavity)
- Get 8 slices ginger
- Take 3 stalks lemon grass - bruised
- Get 5 garlic - crushed
- Make ready 2-3 tsp chicken bouillon powder
- Make ready B. Blend smoothly
- Prepare 1 large yellow/brown onion
- Prepare 1 stalk (7 cm) lemon grass - sliced
- Prepare 2 inch galangal / ginger
- Take 6 garlics
- Take 8 candlenuts
- Prepare C. Curry Mixture (paste)
- Make ready 4 tbsp meat curry powder
- Take 2 tbsp ground dried shrimp
- Make ready 2 tbsp chili powder/chilli paste
- Prepare D. Coconut Milk (add last to the broth)
- Take 1 tin coconut cream (see pic)
- Get 1 tin coconut milk (see pic)
- Get 1-2 tsp chicken bouillon (or to taste)
- Get Salt (to taste)
- Prepare E. Accompaniments
- Make ready Yellow noodle or vermicelli
- Take (blanched/soften)
- Make ready Chopped Chicken (from A)
- Make ready Fresh washed bean sprouts (or blanched)
- Get Blanched Fish ball / fish cake
- Make ready Coriander/continental parsley (opt)
- Get (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 for this exceptional food curry noodle (mee kari) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be 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. Thank you for reading. Go on get cooking!
