Chicken Curry Mee
Experience the vibrant flavors of Malaysia with Chicken Curry Mee, a delightful noodle dish that brings together rich, aromatic curry broth and tender chicken. This...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken breast thinly sliced
- 200 gram yellow noodles blanched
- 200 gram rice vermicelli noodles blanched
- 1 litre chicken stock
- 400 ml coconut milk
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon sugar
- salt to taste
- Fresh cilantro or Thai basil leaves for garnish
- lime wedges for garnish
- 2 tablespoons curry powder
- 1 tablespoon turmeric powder
- 1 teaspoon chili powder adjust according to your spice preference
- 1 tablespoon vegetable oil
- 3 cloves garlic
- 1 small onion chopped
- 1 stalk lemongrass
- 1 piece ginger grated
- 1 teaspoon shrimp paste optional
Instructions
- 1
Prepare the curry paste
- 2
Heat the vegetable oil in a pan over medium heat. Add the garlic, onion, lemongrass, ginger, and shrimp paste (if using). Sauté until aromatic and the onions are translucent.
- 3
Add the curry powder, turmeric powder, and chili powder. Stir fry for another 1-2 minutes until fragrant. Remove from heat and set aside.
- 4
Cook the chicken
- 5
In a large pot, bring the chicken stock to a boil. Add the sliced chicken breast and cook until the chicken is cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- 6
Prepare the soup
- 7
Add the prepared curry paste to the pot of chicken stock. Stir well to combine. Pour in the coconut milk and bring to a simmer over medium heat. Stir in the fish sauce (or soy sauce), and sugar. Taste and adjust seasoning with salt if needed.
- 8
Add the blanched yellow noodles and rice vermicelli to the soup. Cook for 2-3 minutes until the noodles are heated through and well coated with the curry sauce.
- 9
Serve
- 10
Divide the soup and noodles among serving bowls. Top with the cooked chicken slices.Garnish with fresh cilantro or Thai basil leaves and serve hot with lime wedges on the side.