Name: Authentic Mee Kari Kapit Recipe
Prep time: 30 min
Cook time: 40 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Nyonya Curry Paste (Rempah):**; 8 dried red chilies, deseeded and soaked; 4 fresh red chilies; 10 shallots, peeled; 4 cloves garlic, peeled; 2 stalks lemongrass, white part only, sliced; 1 inch galangal, sliced; 1 inch ginger, sliced; 1/2 inch turmeric root, sliced (or 1 tsp turmeric powder); 4 candlenuts (buah keras), lightly crushed; 2 tbsp coriander powder; 1 tsp cumin powder; 1 tsp fennel powder; *For the Curry Gravy:**; 1/4 cup cooking oil; 1 cup coconut milk (thick); 2 cups water or chicken stock; 2 tbsp tamarind paste (asam jawa), mixed with 1/4 cup water and strained; 1 tbsp palm sugar (gula melaka), or brown sugar; 1 tsp salt, or to taste; 2 sprigs curry leaves; *Main Toppings:**; 4 servings fresh yellow egg noodles (approx. 200g per serving); 200g chicken thigh fillet, thinly sliced; 100g firm tofu, cubed and deep-fried (or ready-made fried tofu puffs); 100g fresh cockles (see hua), cleaned and boiled (optional, or substitute with fishcake slices); 100g bean sprouts, blanched; 2 tbsp fried shallots; *Garnishes:**; 1 large cucumber, julienned

Mee Kari Kapit 🇲🇾 Malaysia

Curry noodles with a rich, Nyonya-style sauce and a variety of toppings.

Noodle Curry

Made with

Egg noodles Nyonya sauce toppings

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