Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, curry noodle (mee kari). It is one of my favorites food recipes. For mine, I will 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 meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Curry Noodle (Mee kari) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. 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):
- Prepare A. Chicken Broth
- Make ready whole Chicken (small size)
- Get crushed garlic (chicken cavity)
- Take ginger (chicken cavity)
- Get ginger
- Get lemon grass - bruised
- Make ready garlic - crushed
- Take chicken bouillon powder
- Get B. Blend smoothly
- Take large yellow/brown onion
- Get lemon grass - sliced
- Make ready galangal / ginger
- Get garlics
- Take candlenuts
- Get C. Curry Mixture (paste)
- Take meat curry powder
- Take ground dried shrimp
- Make ready chili powder/chilli paste
- Get D. Coconut Milk (add last to the broth)
- Get coconut cream (see pic)
- Make ready coconut milk (see pic)
- Take chicken bouillon (or to taste)
- Prepare Salt (to taste)
- Take E. Accompaniments
- Take Yellow noodle or vermicelli
- Prepare (blanched/soften)
- Prepare Chopped Chicken (from A)
- Prepare Fresh washed bean sprouts (or blanched)
- Get Blanched Fish ball / fish cake
- Take Coriander/continental parsley (opt)
- Prepare (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.
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 that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!