Recipe of Quick Curry Noodle (Mee kari)

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, curry noodle (mee kari). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Curry Noodle (Mee kari) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Curry Noodle (Mee kari) is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you can achieve that.

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

1. Take A. Chicken Broth
2. Prepare whole Chicken (small size)
3. Get crushed garlic (chicken cavity)
4. Get ginger (chicken cavity)
5. Get ginger
6. Take lemon grass - bruised
7. Get garlic - crushed
8. Take chicken bouillon powder
9. Get B. Blend smoothly
10. Prepare large yellow/brown onion
11. Prepare lemon grass - sliced
12. Take galangal / ginger
13. Take garlics
14. Make ready candlenuts
15. Make ready C. Curry Mixture (paste)
16. Get meat curry powder
17. Make ready ground dried shrimp
18. Make ready chili powder/chilli paste
19. Get D. Coconut Milk (add last to the broth)
20. Make ready coconut cream (see pic)
21. Get coconut milk (see pic)
22. Make ready chicken bouillon (or to taste)
23. Take Salt (to taste)
24. Take E. Accompaniments
25. Prepare Yellow noodle or vermicelli
26. Prepare (blanched/soften)
27. Make ready Chopped Chicken (from A)
28. Prepare Fresh washed bean sprouts (or blanched)
29. Get Blanched Fish ball / fish cake
30. Take Coriander/continental parsley (opt)
31. Prepare (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 with this exceptional food curry noodle (mee kari) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!