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Curry Mee

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Malay
Servings 2 Garrosh

Ingredients
  

  • 1 Onion minced
  • 3 cloves Garlic minced
  • 1 inch Ginger minced
  • 1 tbsp Lemongrass minced
  • 1 tbsp Red curry paste
  • 250 g Boneless skinless chicken thighs thinly sliced, or fish balls, or tofu
  • 3 tbsp Malay curry powder
  • ½ tsp Turmeric
  • 400 ml Coconut milk
  • 4 cups Chicken stock or other stock
  • 3 tbsp Fish sauce optional for vegetarians
  • 1 tsp Sugar
  • 200 g Egg noodles
  • Salt to taste
  • 2 handfuls Raw bean sprouts washed and trimmed
  • Cilantro leaves for garnish
  • 1 Lime cut into wedges

Instructions
 

  • Heat oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant.
  • Stir in the red curry paste.
  • Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque.
  • Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
  • Meanwhile, cook the noodles. Divide between 2 soup bowls and set aside.
  • Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.
  • DONE!
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