Easiest Way to Make Homemade 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 need 31 ingredients and 4 steps. Here is how you cook that.

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

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