Experience the vibrant flavors of Malaysia with Chicken Curry Mee, a delightful noodle dish that brings together rich, aromatic curry broth and tender chicken.
This Chicken Curry Mee dish is a fusion of Chinese and Malay culinary influences, offering a perfect balance of spicy, creamy, and savory flavors. Ideal for any occasion, Chicken Curry Mee is comforting, satisfying, and easy to prepare.
The combination of tender chicken, fresh vegetables, and silky noodles bathed in a coconut milk and curry broth makes Chicken Curry Mee a standout dish. Perfect for chilly evenings or any time you crave a hearty, warming meal with a touch of exotic flair.
You can customize this Chicken Curry Mee by adding vegetables like bean sprouts, sliced red bell peppers, or boiled eggs, you can also adjust the spiciness by adding more or less chili powder according to your taste.
Ingredients
- 500 gram chicken breast (thinly sliced)
- 200 gram yellow noodles (blanched)
- 200 gram rice vermicelli noodles (blanched)
- 1 litre chicken stock
- 400 ml coconut milk
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon sugar
- salt (to taste)
- Fresh cilantro or Thai basil leaves (for garnish)
- lime wedges (for garnish)
For the curry paste
- 2 tablespoons curry powder
- 1 tablespoon turmeric powder
- 1 teaspoon chili powder (adjust according to your spice preference)
- 1 tablespoon vegetable oil
- 3 cloves garlic
- 1 small onion (chopped)
- 1 stalk lemongrass
- 1 piece ginger (grated)
- 1 teaspoon shrimp paste (optional)
Instructions
Prepare the curry paste
- Heat the vegetable oil in a pan over medium heat. Add the garlic, onion, lemongrass, ginger, and shrimp paste (if using). Sauté until aromatic and the onions are translucent.
- Add the curry powder, turmeric powder, and chili powder. Stir fry for another 1-2 minutes until fragrant. Remove from heat and set aside.
Cook the chicken
- In a large pot, bring the chicken stock to a boil. Add the sliced chicken breast and cook until the chicken is cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
Prepare the soup
- Add the prepared curry paste to the pot of chicken stock. Stir well to combine. Pour in the coconut milk and bring to a simmer over medium heat. Stir in the fish sauce (or soy sauce), and sugar. Taste and adjust seasoning with salt if needed.
- Add the blanched yellow noodles and rice vermicelli to the soup. Cook for 2-3 minutes until the noodles are heated through and well coated with the curry sauce.
Serve
- Divide the soup and noodles among serving bowls. Top with the cooked chicken slices.Garnish with fresh cilantro or Thai basil leaves and serve hot with lime wedges on the side.
Nutritional Information
- Per serving
- Energy: 520 kcal / 2174 kJ
- Fat: 21 g
- Protein: 30 g
- Carbs: 54 g
