Reference to Cooking Appetizing Curry Noodle (Mee kari)

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We hope you got insight from reading it, now let's go back to curry noodle (mee kari) recipe. To make curry noodle (mee kari) you only need 31 ingredients and 4 steps. Here is how you cook that.

To make an extraordinary Curry Noodle (Mee kari), here are the components needed:

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

After preparing the materials, now you are ready to prepare your tasty Curry Noodle (Mee kari) by following the procedures on this section:

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..

Recipe : Curry Noodle (Mee kari)

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