Curry Noodle (Mee kari).
Hello everybody, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, curry noodle (mee kari). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Curry Noodle (Mee kari) is one of the most well liked of current trending foods in the world. It's enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Curry Noodle (Mee kari) is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you can achieve it.
Ingredients Curry Noodle (Mee kari):
- Give - A. Chicken Broth.
- Need 1 of whole Chicken (small size).
- Require 5 of crushed garlic (chicken cavity).
- Need 5 slices - ginger (chicken cavity).
- Prepare 8 slices - ginger.
- Need 3 stalks of lemon grass - bruised.
- Provide 5 of garlic - crushed.
- Give 2-3 tsp of chicken bouillon powder.
- Require of B. Blend smoothly.
- Prepare 1 large yellow/brown onion.
- Require 1 stalk (7 cm) for lemon grass - sliced.
- Prepare 2 inch for galangal / ginger.
- You need 6 - garlics.
- Give 8 candlenuts.
- Prepare - C. Curry Mixture (paste).
- Provide 4 tbsp meat curry powder.
- Prepare 2 tbsp for ground dried shrimp.
- Prepare 2 tbsp of chili powder/chilli paste.
- Need D. Coconut Milk (add last to the broth).
- You need 1 tin coconut cream (see pic).
- You need 1 tin - coconut milk (see pic).
- You need 1-2 tsp of chicken bouillon (or to taste).
- Need for Salt (to taste).
- Require E. Accompaniments.
- Require - Yellow noodle or vermicelli.
- Require - (blanched/soften).
- Require - Chopped Chicken (from A).
- Need for Fresh washed bean sprouts (or blanched).
- Give Blanched Fish ball / fish cake.
- Require Coriander/continental parsley (opt).
- Give of (Chopped & sprinkle on top).
Curry Noodle (Mee kari) making:
- 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..
- 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..
- 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..
- 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 is going to wrap this up with this exceptional food curry noodle (mee kari) recipe. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
