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Chicken Curry Mee

21 March 2019 (2,378 views)

2 tablespoons Merris Pure Vegetable Oil
1 onion, minced
3 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass
1 tablespoon red curry paste
½ pound boneless skinless chicken thighs, thinly sliced
3 tablespoons curry powder
½ teaspoon turmeric
1 13.5 ounce can coconut milk
4 cups chicken stock
3 tablespoons fish sauce (optional for vegetarians)
1 teaspoon sugar
8 ounces egg noodles
salt, to taste
2 handfuls raw bean sprouts, washed and trimmed
Cilantro leaves, for garnish
1 lime, cut into wedges


  1. Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
  2. Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
  3. Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
  4. Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.

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