Seafood Curry Noodles (curry Mee)
From Yinhomemade 13 years ago
- 30min to make
- Serves 4
Just grab a few main ingredients; Curry paste, seafood, noodles and coconut milk and you get to enjoy Penang, Malaysia signature hawker street food - Seafood Curry noodles also known as Curry mee! http://yinhomemade. Read more blogspot.com/2011/03/curry-laksa-noodles-curry-mee.html See less
Ingredients
- A packet of readymade curry paste – any brand you can get is ok Shelled blanched cockles or clams shopping list
- prawns, squids, fish cakes, fish balls (any other seafood of your choice can be added) shopping list
- 200g Fried soya bean cubes/toufu pok (halved or quartered) shopping list
- 200g blanched bean sprouts shopping list
- 300g blanched Yellow noodles shopping list
- 300g blanched vermicelli/ Bee hoon shopping list
- 400ml coconut milk ( one tin) shopping list
- water or chicken stock (depend on the thickness of the soup you prefer) shopping list
- salt (to taste) shopping list
How to make it
- 1. Blanched cockles or seafood of your choice, noodles, vermicelli and set aside.
- 2. Heat 4 tbsp oil to sauté the curry paste till fragrant.
- 3. Pour in coconut milk; add in chicken stock to the thickness of the soup you prefer. Add in toufu pok and bring to boil. Stir and add in salt and taste test.
- 4. When soup comes to a boil, add prawn and other seafood then bring to just boiling point.
- 5. Remove from fire and use curry gravy as a soup for the yellow noodles and vermicelli.
- 6. To serve: Divide fresh yellow noodle and bean sprouts into individual bowls arrange seafood on top. Pour curry gravy and taufu pok over and serve immediately.
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