How to Prepare Homemade Curry Noodle (Mee kari)

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Curry Noodle (Mee kari).

Curry Noodle (Mee kari)

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, curry noodle (mee kari). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Curry Noodle (Mee kari) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It's simple, it is fast, it tastes delicious. Curry Noodle (Mee kari) is something which I've loved my whole life. They are nice and they look wonderful.

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

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

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

Instructions 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..

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