How to make Penang curry mee
Ingredients
1 Tbsp vegetable oil
2 Tbsp Penang white curry paste
250ml coconut cream
1L chicken stock
300g chicken breast fillets, diced into 2cm cubes
100g vermicelli noodles
220g hokkien noodles
6 green king prawns, peeled, deveined, tails intact
1 cup baby spinach leaves
150g firm tofu, diced
2 cups bean sprouts
½ cup mint sprigs
1 long red chilli, deseeded, finely chopped, to serve
Method
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Heat oil in a large wide heavy-based saucepan over a medium heat. Add curry paste and cook, stirring, for 30 seconds or until bubbling. Add coconut cream and cook for another 30 seconds or until mixture comes to a simmer.
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Pour in stock and 2 cups water and bring to the boil. Reduce heat to medium, add chicken and cook for 2 minutes.
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Meanwhile, put vermicelli in a large bowl. Cover with warm water and set aside for 2 minutes to soften slightly. Drain well and set aside.
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Put hokkien noodles and prawns in simmering curry mixture and cook for 5 minutes or until chicken and prawns are cooked through.
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Add drained vermicelli, spinach and tofu. Cook for a further 2 minutes or until spinach is wilted and vermicelli are tender.
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Ladle curry into serving bowls, making sure each bowl gets a mix of ingredients. Top with bean sprouts and mint. Serve with chilli on the side.