Name: Curry mee
Yield: Serves four
Cuisine: Malaysian
Ingredients: 1 tbsp peanut oil; 1 tsp grated fresh turmeric, or ½ tsp ground turmeric; 1 slice ginger, chopped; 1 small chicken; 1 cup green beans, cut into 5 cm (2 in) lengths; 6 shallots, roughly chopped; 4 candlenuts or macadamias; 1 tsp shrimp paste; 2 dried chillies, soaked overnight, drained and chopped; 2 stalks of lemongrass, white part only, sliced; 1 slice galangal, chopped; 4 cups chicken stock; 1 tsp sugar; 2 cups bean sprouts; 500 g (1 lb) Hokkien noodles; 2 cups thick coconut milk; 3 cloves of garlic, chopped; ½ tsp salt; 4 fried bean curd puffs, halved diagonally; 2 fresh red chillies, sliced; 3 tbsp crisp-fried shallots (available from Asian grocery stores); 2 hard-boiled eggs, quartered; 2 limes, cut into wedges

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Malaysians love to breakfast on this thick, hearty hawker-style curry dish. There is a seafood version using prawns, clams and fish balls, but clams may be a little hard to take at breakfast if you’re used to toast and jam.

Ingredients

1 small chicken
1 cup green beans, cut into 5 cm (2 in) lengths
1 tbsp

Asia
Malaysia
Main course
South East Asia
Noodles
Breakfast

Method

Remove meat from chicken and chop into bite-size pieces. Blanch green beans in simmering water for 1 minute, refresh in cold water and drain. Heat oil in a non-stick frying pan and fry chicken until it colours a little.

Using a mortar and pestle, pound the turmeric, ginger, galangal, lemongrass, nuts, shallot, chilli, shrimp paste and garlic to a smooth paste. Scoop

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Ingredients

Method

Part of