Curry Noodle (Mee kari), family's new favorite!

If you are having trouble recently in the kitchen when it comes to getting your food ideal, you are not the only one. Many individuals have all-natural cooking talent however not quite enough know-how to prepare with perfection. This Curry Noodle (Mee kari) dish is a good start, easy to cook as well as scrumptious.

Prepare A. Chicken Broth.
Provide whole Chicken (small size).
Prepare crushed garlic (chicken cavity).
Prepare ginger (chicken cavity).
Use ginger.
Provide lemon grass - bruised.
You need to prepare garlic - crushed.
You need chicken bouillon powder.
Prepare B. Blend smoothly.
Prepare large yellow/brown onion.
Prepare lemon grass - sliced.
You need to prepare galangal / ginger.
Prepare garlics.
Provide candlenuts.
You need to prepare C. Curry Mixture (paste).
Provide meat curry powder.
Use ground dried shrimp.
Use chili powder/chilli paste.
Provide D. Coconut Milk (add last to the broth).
Prepare coconut cream (see pic).
You need coconut milk (see pic).
You need to prepare chicken bouillon (or to taste).
Use Salt (to taste).
You need to prepare E. Accompaniments.
Provide Yellow noodle or vermicelli.
You need (blanched/soften).
Use Chopped Chicken (from A).
Use Fresh washed bean sprouts (or blanched).
Provide Blanched Fish ball / fish cake.
Use Coriander/continental parsley (opt).
Prepare (Chopped & sprinkle on top).

Short Tips:

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..

Since you have actually reached the end of this Curry Noodle (Mee kari) recipe, now try out recipes and implement it and also enjoy. You never recognize - you just may have discovered a brand-new job.

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