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Malaysian Curry Noodles (Mi Kari)

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Every year, I travel back to my beautiful home country of Malaysia to be with my family. I wish to share my experience with readers!

Malaysian curry noodles are perfect for the cold weather.

Malaysian curry noodles are perfect for the cold weather.

Malaysian Mi Kari (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.

Ingredients

  • 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
  • Salt
  • Mustard greens (optional)
  • Hard-boiled eggs (optional)
  • Tomatoes (optional)
  • Fried onions (optional)

Directions

  1. Heat the vegetable oil in a pan over medium heat.
  2. Saute the curry leaves, shallots, garlic, green cardamom, cloves, cinnamon stick, and star anise.
  3. Add curry powder and continue to stir for 5 minutes.
  4. Add the chicken, shrimp, coconut milk, and water. Stir for a few minutes and put a lid on. Let it simmer over medium heat.
  5. Add tamarind juice and salt. Continue cooking for 10 minutes or until the chicken is thoroughly cooked.
  6. Place the noodles in a bowl and pour the broth over it. Garnish with mustard greens, tomatoes, fried onions, and hard-boiled eggs.
a-must-try-curry-vermicelli-noodles
a-must-try-curry-vermicelli-noodles

© 2017 Liza

Comments

Liza (author) from USA on August 08, 2020:

That's nice, MG Singh. I bet your girlfriend is a great cooker. My husband likes curry noodles a lot. I remember the first time I've made for him, he was amazed by the broth. He likes the sweetness and the sourness comes from the coconut milk and the tamarind juice.

MG Singh emge from Singapore on August 08, 2020:

In Singapore, I eat them almost every day and my GF prepares tasty ones.

Liza (author) from USA on August 08, 2020:

Hi Peggy, you can find fresh curry leaves at the Asian store. I hope you'll try the recipe. Thanks for commenting. Have a great weekend!

Peggy Woods from Houston, Texas on August 07, 2020:

Your recipe sounds delicious. I do not have access to fresh curry leaves but have the curry powder in our pantry. Thanks for sharing your recipe with us.

Liza (author) from USA on August 21, 2018:

Hello Vespa. I'm very happy to hear that. I bet you can cook the dish since you already have the ingredients. Thanks for stopping by.

Vespa Woolf from Peru, South America on August 21, 2018:

I´m interested in improving my Asian cooking skills. This recipe looks delicious and I have most ingredients in my pantry. Thank you for sharing your expertise with us!