Curry Mee with Shrimp & Chicken
Malaysian curry noodles with a silky coconut-curry sauce, tender shrimp and chicken, crispy fried shallots. One skillet, 20 minutes — spicy, rich, and totally craveable.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb chicken breast, cut into 1-inch pieces
- 3 tbsp Malaysian curry paste (or red curry paste)
- 1 can (13.5 oz) coconut milk (full-fat canned)
- 8 oz egg noodles or ramen (no seasoning packet)
- 4 oz bok choy or mixed greens, chopped
- ¼ cup crispy fried shallots
Instructions
- 1
Boil noodles in salted water until al dente, about 4 minutes. Drain and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium-high heat. Add curry paste and cook, stirring constantly, until fragrant, about 90 seconds.
- 3
Add chicken and shrimp, stirring to coat in curry paste. Cook until shrimp just turn pink and chicken is opaque, 4–5 minutes.
- 4
Pour in coconut milk and bring to a simmer. Add noodles and greens, stirring until greens wilt, about 2 minutes.
- 5
Taste and season with salt and a pinch of white pepper. Divide between bowls.
- 6
Top each bowl with fried shallots and serve immediately.
Tools you’ll need
- large skillet or wok (12-inch)
- pot for boiling noodles
- wooden spoon or spatula
- colander
- ladle or large spoon
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