Mee Kari

Immersed in luscious coconut spicy gravy.

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These curry noodles (literally translated from mee kari) are a hit in Malaysia and Singapore, with noodles in a spicy and rich coconut broth.

Let's start cooking!

Make shrimp paste in blender

Step 1 - Blend and fry spice paste

  • In a blender, add red chilies, shallots, garlic, ginger, 1 Tbsp dried shrimp, and 5 g belacan. Blend into a paste.
  • In a pot on medium heat, add spice paste and fry for 10-15 minutes, or until fragrant.
Curry in pot

Step 2 - Cook curry

  • In the same pot, add lemongrass, curry leaves. Fry for 3 minutes.
  • Add coconut milk and chicken stock and mix well.
  • Add 1 Tbsp curry powder, mix well then bring to a boil and reduce heat to low. Simmer for 20 minutes.
  • Add chicken and potato, then long beans, tau pok and beansprouts.
  • Bring to a boil for another 5 minutes.
  • Season to taste with salt and sugar, and leave to simmer.
Blanch noodles into pot of water

Step 3 - Blanch yellow noodles

  • In a separate pot with boiling water, add yellow noodles and blanch for 45 seconds.
  • Add noodles into 3 -4 bowls, then ladle curry over.
Instant noodles are also a popular substitute for the yellow noodles -you have now made maggi mee kari!

Let's plate and serve!

Mee kari with egg in a bowl

Garnish with hard boiled egg halves and lime wedges, then serve hot!

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