Curry Noodle (Mee kari)
Curry Noodle (Mee kari)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, curry noodle (mee kari). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Curry Noodle (Mee kari) is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Curry Noodle (Mee kari) is something that I’ve loved my entire life. They are fine and they look fantastic.

Curry mee or curry noodles is a favorite Malaysian dish made from yellow egg noodles and curry broth. Another version is to use rice vermicelli instead of yellow egg noodles. Curry Noodle or Mee Kari using Instant Noodle. Many brands add xanthan gum, thickener & many "non-coconut" extras in their canned coconut milk.

To get started with this particular recipe, we have to 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):
  1. Make ready A. Chicken Broth
  2. Take 1 whole Chicken (small size)
  3. Take 5 crushed garlic (chicken cavity)
  4. Prepare 5 slices ginger (chicken cavity)
  5. Prepare 8 slices ginger
  6. Make ready 3 stalks lemon grass - bruised
  7. Get 5 garlic - crushed
  8. Get 2-3 tsp chicken bouillon powder
  9. Take B. Blend smoothly
  10. Make ready 1 large yellow/brown onion
  11. Take 1 stalk (7 cm) lemon grass - sliced
  12. Take 2 inch galangal / ginger
  13. Prepare 6 garlics
  14. Prepare 8 candlenuts
  15. Prepare C. Curry Mixture (paste)
  16. Make ready 4 tbsp meat curry powder
  17. Get 2 tbsp ground dried shrimp
  18. Get 2 tbsp chili powder/chilli paste
  19. Make ready D. Coconut Milk (add last to the broth)
  20. Get 1 tin coconut cream (see pic)
  21. Get 1 tin coconut milk (see pic)
  22. Get 1-2 tsp chicken bouillon (or to taste)
  23. Make ready Salt (to taste)
  24. Prepare E. Accompaniments
  25. Get Yellow noodle or vermicelli
  26. Get (blanched/soften)
  27. Get Chopped Chicken (from A)
  28. Prepare Fresh washed bean sprouts (or blanched)
  29. Get Blanched Fish ball / fish cake
  30. Get Coriander/continental parsley (opt)
  31. Prepare (Chopped & sprinkle on top)

It is called mee kari widely in Malaysia, curry mee in northern part of the Malaysia, and mi kari or mie kari in Indonesia (with a local variant called mi aceh in the province of Aceh). Preparation Heat a pot over low fire, add in lemongrass, McCormick® Minced Onion and Minced Garlic, and stir-fry till they smell fragrant. Marinate chicken slices with McCormick® Curry Powder and Ground Turmeric, then add them into the pot and stir-fry for a short while. Add in chicken stock and increase heat.

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.

Marinate chicken slices with McCormick® Curry Powder and Ground Turmeric, then add them into the pot and stir-fry for a short while. Add in chicken stock and increase heat. Curry Noodle (Mee kari) is one of the most popular of recent trending meals in the world. It's simple, it is quick, it tastes yummy. They are nice and they look fantastic.

So that is going to wrap it up with this special food curry noodle (mee kari) recipe. Thanks so much for reading. I am confident that you can 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!