Curry Mee

How to Cook Curry Mee

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1. Blend the drained chillies, shallots, garlic, lemongrass, galangal, turmeric and coriander seeds to a smooth paste.

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2. Heat the oil in a large pan and fry the paste for 8 minutes over a medium heat until fragrant and the oil separates.

   Mark done Start 8 min timer

3. Add the chicken and cook for 3 minutes. Pour in the stock and coconut milk, add the salt and sugar and simmer for 15 minutes.

   Mark done Start 3 min timer

4. Add the tofu puffs for the last 5 minutes and the prawns for the last 3 minutes.

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5. Blanch the noodles and bean sprouts in boiling water for 1 minute, drain and divide between 4 bowls. Ladle over the curry and top with mint, sambal and lime.

   Mark done Start 1 min timer

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Things to Watch For

1. Do not rush the paste.
2. Add the prawns last so they stay tender.
3. Serve with extra sambal at the table.

Changing the Recipe

• If coconut is a problem, a cooking cream (dairy or plant-based) can stand in for the coconut milk in a sauce; the dish will lose the coconut flavour and taste noticeably different.
• Dried chilli flakes can stand in for the red chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve It With

Lime wedges · Extra sambal · Iced tea · Cucumber slices

Keeping Curry Mee

The curry keeps in the fridge for 2 days. Cook fresh noodles each time.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.