How to Make Malaysian Curry Noodles
One of my favorite comfort foods is mi kari, or curry noodles. In Malaysia, this dish is very popular, and you can find it at the local hawker stalls and restaurants. One of the best features of this dish is that it contains all of the important flavors and tastes: spicy, creamy, sweet, and sour.
Curry noodles are typically made with yellow noodles and are served with a thick, spicy gravy that is garnished with a hard-boiled egg, spring onions, fried shallots, and Asian red and green chilies. If you are a fan of noodles, I think you will enjoy this recipe.
For a vegetarian version of this recipe, you may omit the chicken.
- 1 packet yellow noodles
- 1/2 can coconut milk
- Chicken breast, cubed
- 6-7 pieces shrimp (optional)
- 5 tablespoons vegetable oil
- 2 cups water
- 5 tablespoons curry powder
- 2 small shallots, diced
- 2 cloves garlic, sliced
- 1 inch fresh ginger root, sliced
- 4 curry leaves (optional)
- 1 tablespoon tamarind juice
- 2 seeds green cardamom
- 1 cinnamon stick
- 3 whole cloves
- 1 whole star anise
- Mustard greens (optional)
- Hard-boiled eggs (optional)
- Tomatoes (optional)
- Fried onions (optional)
- Heat the vegetable oil in a pan over medium heat.
- Saute the curry leaves, shallots, garlic, green cardamom, cloves, cinnamon stick, and star anise.
- Add curry powder and continue to stir for 5 minutes.
- Add the chicken, shrimp, coconut milk, and water. Stir for a few minutes and put a lid on. Let it simmer over medium heat.
- Add tamarind juice and salt. Continue cooking for 10 minutes or until the chicken is thoroughly cooked.
- Place the noodles in a bowl and pour the broth over it. Garnish with mustard greens, tomatoes, fried onions, and hard-boiled eggs.
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