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Name: Authentic Mee Kari Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 2
Cuisine: Malaysia
Ingredients: *For the Curry Paste (Rempah):**; 5 dried chilies, soaked in hot water to soften; 4 fresh red chilies; 6 shallots, peeled; 4 cloves garlic, peeled; 1 inch ginger, peeled; 1 inch galangal, peeled; 2 stalks lemongrass (white part only), sliced; 1 tablespoon turmeric powder; 1 tablespoon coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon fennel seeds; *For the Curry Broth:**; 2 tablespoons cooking oil; 1 cup coconut milk; 4 cups chicken stock or water; 1 chicken breast, sliced thinly; 100g fish cakes, sliced (optional); 100g tofu puffs, halved; 100g bean sprouts; 2 servings fresh egg noodles; Salt to taste; Sugar to taste; *For Garnish and Serving:**; 2 hard-boiled eggs, halved; 1/2 cup chopped Chinese celery or cilantro; 2 tablespoons sambal belacan (chili paste); 2 lime wedges; 2 fried shallots (optional)

Mee Kari

🇲🇾 Malaysia

Peninsular Malaysia

A Malaysian curry noodle dish with a flavorful broth and various toppings.

Noodle

Curry

Toppings

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Ingredients

Egg noodles

curry broth

toppings

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