Between slurps of scrumptious curry coconut soup, use your chopsticks to pick up prawns, tofu and chicken in this Penang curry mee recipe.
How to make Penang curry mee
Ingredients
Method
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.
Pour in stock and 2 cups water and bring to the boil. Reduce heat to medium, add chicken and cook for 2 minutes.
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.
Put hokkien noodles and prawns in simmering curry mixture and cook for 5 minutes or until chicken and prawns are cooked through.
Add drained vermicelli, spinach and tofu. Cook for a further 2 minutes or until spinach is wilted and vermicelli are tender.
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.
Related stories
Native ad body.
Native ad body.
Native ad body.
