Curry Mee

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Rich and flavourful, this nostalgic curry chicken noodles will awaken all your senses as you reminisce the good times.

Let's start cooking!

Blended shallot, garlic and ginger paste

Step 1 - Blend shallots, garlic and ginger

  • In a blender, blend together shallots, garlic and ginger until smooth. If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency. Set aside.
Fried paste with pastes in pan

Step 2 - Fry dry spices with blended ingredients

  • In a pot on medium-high heat, add 4 Tbsp vegetable oil, cinnamon stick,fennel, cumin and star anise and fry for 2 minutes until fragrant.
  • Add blended ingredients to the pan and fry for 5 minutes, until fragrant.
Curry powder with fried spice paste in pan

Step 3 - Make curry

  • Add curry powder and fry for 2 minutes.

{Tips}Spice up this recipe by adding more sambal{tips}

Coconut milk in curry paste with chicken

Step 4 - Cook chicken

  • Add chicken to the pan and stir to coat chicken in the curry paste. Add 2 cups water if chicken starts sticking to the bottom of the pan or if the curry is thickening up. Let it cook for 5 to 7 minutes until chicken is cooked.
  • Once chicken is cooked, add coconut milk with another 2 cups water. Season to taste with salt and sugar, if needed.
Tau pok and curry leaves in curry

Step 5- Add tau pok

  • Reduce to medium-low heat before adding tau pok and curry leaves. Let it cook for 3 minutes and remove from heat.
Blanced yellow noodles in pot

Step 6- Blanch noodles

  • In a pot of boiling water,blanch half yellow noodles and half rice vermicelli noodles for 30 seconds.
You can use any type of noodle of your choice for this dish

Garnish and serve!

Noodles in curry sauce with side ingredients
  • Drain noodles and place it into a bowl with bean sprouts on top. Scoop curry onto noodles with chicken, fish cakes, cooked prawns and tau pok.
  • Serve with sambaland calamansi lime.

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