Recipe of Ultimate Curry Noodle (Mee kari)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, curry noodle (mee kari). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Curry Noodle (Mee kari) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Curry Noodle (Mee kari) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to 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):

1. Take A. Chicken Broth
2. Take whole Chicken (small size)
3. Prepare crushed garlic (chicken cavity)
4. Make ready ginger (chicken cavity)
5. Make ready ginger
6. Take lemon grass - bruised
7. Take garlic - crushed
8. Get chicken bouillon powder
9. Prepare B. Blend smoothly
10. Take large yellow/brown onion
11. Get lemon grass - sliced
12. Make ready galangal / ginger
13. Take garlics
14. Get candlenuts
15. Get C. Curry Mixture (paste)
16. Make ready meat curry powder
17. Take ground dried shrimp
18. Get chili powder/chilli paste
19. Make ready D. Coconut Milk (add last to the broth)
20. Prepare coconut cream (see pic)
21. Take coconut milk (see pic)
22. Take chicken bouillon (or to taste)
23. Get Salt (to taste)
24. Take E. Accompaniments
25. Get Yellow noodle or vermicelli
26. Make ready (blanched/soften)
27. Take Chopped Chicken (from A)
28. Make ready Fresh washed bean sprouts (or blanched)
29. Prepare Blanched Fish ball / fish cake
30. Get 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 this up for this exceptional food curry noodle (mee kari) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!