Mi Kari | Curry Mee With Chicken, Shrimp, Fishball & Spaghetti Noodles - A Delicious Malaysian Dish

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories without sacrificing creaminess.

prawns

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner and canned tuna is often less expensive.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: none

Poached eggs provide similar texture with fewer calories.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative that adds umami.

Heat a large, tall pot. Add oil and when the oil is hot enough, sauté the sautéing ingredients (cinnamon sticks, cloves, cardamon, anise star & curry leaves). Strain & remove these if desired, otherwise add the blended ingredients of lemon grass, ginger, galanga & onions.

Once yellowish & the oil breaks, add the curry paste. Bring to a boil and add chicken.

Bring to another boil & add coconut milk, water and fishballs.

After boiling, add tamarind juice and salt. Season to taste. Add whole shrimp and then simmer.

For noodles, if using spaghetti, follow cooking directions on spaghetti packet. Add oil after straining to reduce stickiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens