Mouthwatering Mee Kari Recipe: A Malaysian Delight

Ingredients

200g of dried yellow noodles
1 chicken, cut into smaller pieces
2 cups of prawns, shelled and deveined
2 hard boiled eggs
1 cup of bean sprouts
1 lime, cut into wedges
1 stalk of celery, finely chopped
2 tablespoons of vegetable oil
2 tablespoons of curry powder
1 can of coconut milk (approximately 400ml)
1 onion, finely chopped
3 cloves of garlic, minced
1 thumb-sized piece of ginger, minced
2 red chillies, finely chopped
1 teaspoon of tamarind paste
Salt to taste
Fresh coriander leaves for garnish

Steps and instructions

Boil the dried yellow noodles as per the packet instructions. Once cooked, drain the water and set the noodles aside.
In a large pan, heat the vegetable oil. Add the chopped onion, minced garlic, minced ginger, and finely chopped red chillies. Sauté these ingredients until they become fragrant.
Add curry powder to the pan and sauté for another minute.
Add the chicken pieces and prawns to the pan. Stir to coat them with the curry mixture and let them cook until they're fully cooked.
Once the chicken and prawns are fully cooked, add the tamarind paste and salt to the pan. Mix well to integrate the paste and salt into the curry mixture.
Pour in the can of coconut milk. Stir well and let the curry simmer for 10-15 minutes.
While the curry is simmering, prepare the garnishes. Slice hard boiled eggs into halves, cut the lime into wedges, finely chop the celery, and rinse the bean sprouts.
To serve, place a portion of noodles into a bowl. Pour the curry with the chicken and prawns over the noodles. Add the garnishes (hard boiled eggs, lime, celery, bean sprouts, and fresh coriander leaves) on top.
Serve the Mee Kari hot. Enjoy!

Tools for making

Large pan - Used to sauté the ingredients and cook the curry
Pot - Used to boil the noodles
Knife and cutting board - Used to chop the onion, garlic, ginger, red chillies, celery, lime, and coriander leaves
Stirring spoon - Used to mix and stir the ingredients in the pan
Strainer - Used to drain the water from the boiled noodles
Bowls - Used to serve the Mee Kari
Plates - Used to serve the garnishes
Serving spoon - Used to scoop the curry and pour it over the noodles
Tongs - Used to handle and turn the chicken pieces and prawns while cooking
Measuring spoons - Used to measure the curry powder, tamarind paste, and salt

Recipe variations

Vegetarian Option: Substitute the chicken and prawns with tofu or tempeh to make it a vegetarian Mee Kari.
Seafood Variation: Replace the chicken with a mixture of seafood such as fish fillet, squid, and mussels.
Spicy Kick: Add extra chopped red chillies or a teaspoon of chili flakes for those who prefer a spicier version.
Vegetable Medley: Include a variety of vegetables like carrots, cabbage, and bell peppers to make it more colorful and nutritious.
Curry Paste: Instead of using curry powder, you can use a ready-made or homemade curry paste for a deeper flavor profile.
Gluten-Free Option: Use gluten-free noodles or rice noodles instead of yellow noodles for those with gluten sensitivities.
Coconut Cream: Substitute coconut milk with coconut cream for a richer and creamier taste.
Herb Infusion: Add herbs like lemongrass, kaffir lime leaves, or curry leaves to infuse more aromatic flavors into the dish.
Lemon Grass Twist: Include thinly sliced lemongrass in the curry for an additional citrusy and fragrant note.

Recipe overview

Mee Kari, also known as Malaysian Curry Noodles, is a vibrant and flavorful dish that embodies the essence of Malaysian cuisine. This recipe combines the rich, creamy texture of coconut milk and the heat of curry powder to create a comforting and delicious meal. The recipe features a mix of chicken and prawns, making it hearty and satisfying. Garnished with hard-boiled eggs, lime wedges, and fresh coriander leaves, this bowl of noodles is a feast for the eyes as well as the palate. The process of making Mee Kari involves sautéing aromatics, cooking chicken and prawns in a spicy curry mixture, simmering with coconut milk, and serving over freshly boiled noodles. The garnishes are then added on top for an extra layer of texture and flavor. This recipe takes about an hour to prepare and cook, but the result is a mouthwatering dish that you'll want to make again and again. So, gather your ingredients and let's get started on this culinary journey to Malaysia!

Common questions

Can I use other types of noodles instead of yellow noodles?
Yes, you can substitute yellow noodles with other types of noodles such as egg noodles or rice noodles.
Can I use other proteins instead of chicken and prawns?
Yes, you can use other proteins like beef, tofu, or even a combination of different proteins.
Is there a vegetarian version of this recipe?
Yes, you can omit the chicken and prawns and replace them with vegetables like carrots, bell peppers, and broccoli. You can also use vegetable broth instead of chicken broth.
Can I adjust the spiciness of the curry?
Yes, you can adjust the amount of red chillies according to your preferred level of spiciness. You can also add a bit of chili powder or chili flakes if you want it to be spicier.
Can I make the curry ahead of time?
Yes, you can make the curry ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before serving.

Serving dishes and utensils

Large pan - A large pan is needed to cook the curry and mix all the ingredients together.
Pot - A pot is required to boil the yellow noodles.
Knife - A knife is necessary for chopping the onion, garlic, ginger, and red chillies.
Cutting board - A cutting board provides a stable surface for chopping ingredients.
Spatula - A spatula is useful for stirring the curry and scraping the bottom of the pan.
Tongs - Tongs come in handy for flipping and handling the chicken and prawns while cooking.
Ladle - A ladle is needed for serving the curry over the noodles.
Bowls - Bowls are used for serving the Mee Kari.
Serving spoon - A serving spoon is useful for adding the garnishes on top of the Mee Kari.
Plates - Plates are required for serving the lime wedges and hard boiled eggs.
Chopsticks - Chopsticks can be used for eating the Mee Kari.

Origin stories

Mee Kari, or Curry Mee as it is commonly called, is a beloved dish hailing from Malaysia, a country known for its vibrant and diverse culinary heritage. This dish is a testament to the melting pot of cultures that Malaysia is. It beautifully marries the Chinese love for noodles and the Indian influence of aromatic curry, creating a dish that is both comforting and exciting. Malaysia is a country where food is more than mere sustenance; it is a way of life, a reflection of its multicultural society. Mee Kari, with its rich, spicy curry and the contrasting freshness of its garnishes, encapsulates this ethos perfectly. Its popularity extends beyond Malaysia's borders, where it's become a much-loved dish in neighbouring countries and global Malaysian communities. Indeed, to savour Mee Kari is to embark on a mini gastronomic adventure through Malaysia's rich and colourful heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.