This recipe provides instructions for making curry mee, a Malaysian noodle dish. It includes ingredients like yellow noodles, bean sprouts, bean curd, chicken pieces, grated coconut milk, turmeric, ginger, galangal, lemongrass, candlenuts, dried chilies, shallots, shrimp paste, and garlic. These are used to make a curry paste which is fried and added to stock along with coconut milk and salt to make the curry. The noodles, bean sprouts and curry are assembled and garnished with chilies, shallots and lime to serve.

1. Curry Mee Recipe
Ingredients :
300g yellow noodles, washed and drained well
150g bean sprouts, blanched
4 pieces of bean curd, sliced
2 red chilies, sliced thin
2 limes, cut into 4 pieces
2 tablespoons fried shallots slices
200g chicken pieces
For the curry
300g grated coconut, extract 2 cups of thick milk
1 cm fresh turmeric
1 cm fresh ginger, sliced
1 cm galangal, sliced
2 lemon grass (white part), sliced
3 candlenuts
4 dried chilies, blanched
8 shallots, peeled
1 cm shrimp paste
4 cloves garlic, peeled
4 cups water or stock
2 tablespoons cooking oil
1 teaspoon salt
Method :
Use a food processor to grind the turmeric, ginger, galangal, lemon grass,
candlenuts, dried chilies, shallots, shrimp paste and garlic into a fine paste
Heat the oil in a pot.
Fry the curry paste until fragrant.
Add in chicken pieces.
Fry for 2-3 minutes.
Add water or stock and bring to boil.
Add bean curd, coconut milk and salt.
Simmer the curry over low heat. Keep warm
To serve
Put some bean sprouts, noodles and ladle the hot gravy in.
Garnish with sliced chilies, shallots and a piece of lime.