Quick & Easy Mee Kari
70% asli · Malaysian-inspired
A simplified version of Mee Kari, using pre-made curry paste and fewer ingredients for a faster, weeknight-friendly meal without sacrificing too much flavor.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Yellow egg noodles400g
- Chicken breast300g
- Coconut milk400ml
- Chicken broth500ml
- Pre-made Malaysian curry paste4 tbsp
- Tofu puffs100g
- Bean sprouts50g
- Cilantroa small bunch
- Saltto taste
- Vegetable oil1 tbsp
Langkah
- 1
Heat vegetable oil in a pot. Sauté the pre-made curry paste until fragrant.
- 2
Add chicken slices and cook until lightly browned.
- 3
Pour in chicken broth and coconut milk. Bring to a simmer.
- 4
Add tofu puffs and simmer for 10-15 minutes until chicken is cooked through and tofu puffs are softened.
- 5
Season with salt to taste.
- 6
Cook yellow egg noodles according to package directions. Drain.
- 7
Divide noodles into bowls. Ladle the curry broth with chicken and tofu puffs over the noodles.
- 8
Garnish with fresh bean sprouts and cilantro. Serve hot.
