Seafood Curry Noodles (curry Mee) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! yinhomemade. Ingredients:
a packet of readymade curry paste – any brand you can get is ok shelled blanched cockles or clams |
prawns, squids, fish cakes, fish balls (any other seafood of your choice can be added) |
200g fried soya bean cubes/toufu pok (halved or quartered) |
200g blanched bean sprouts |
300g blanched yellow noodles |
300g blanched vermicelli/ bee hoon |
400ml coconut milk ( one tin) |
water or chicken stock (depend on the thickness of the soup you prefer) |
salt (to taste) |
Directions:
1. 1. Blanched cockles or seafood of your choice, noodles, vermicelli and set aside.
2. 2. Heat 4 tbsp oil to sauté the curry paste till fragrant.
3. 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. 4. When soup comes to a boil, add prawn and other seafood then bring to just boiling point.
5. 5. Remove from fire and use curry gravy as a soup for the yellow noodles and vermicelli.
6. 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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