Malaysian Curry Mee
A vibrant one-pan noodle curry with chicken and shrimp in a rich coconut sauce, ready in under 25 minutes. Aromatic, warming, and packed with bold Malaysian flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ½ lb chicken breast
- ½ lb shrimp, large
- 3 tbsp curry paste, Malaysian or yellow
- 1 can (13.5 oz) coconut milk
- 1 cup chicken or seafood broth
- 5 oz dried rice noodles, thin
- 1 whole lime, cut into wedges
Instructions
- 1
Pat the chicken breast dry with paper towels, then place it on a cutting board and slice lengthwise with the grain into strips about 1/4-inch thick, about the width of your pinky finger.
- 2
Check that the shrimp are peeled and deveined (tails can stay on); if they still have shells, peel them away with your fingers and pull out the dark vein running down the back.
- 3
Bring a kettle of water to a boil, then pour the boiling water over the rice noodles in a bowl and let sit for 8 minutes until soft, then drain in a colander.
- 4
Heat 2 tablespoons of oil in a large pot or skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 60 seconds.
- 5
Add the curry paste to the hot oil and stir constantly for 30 seconds until it smells strong and fragrant, like roasted spices.
- 6
Pour in the coconut milk and broth, stirring with a wooden spoon to break up any paste lumps, then bring to a simmer over medium heat.
- 7
Add the chicken strips to the simmering curry and cook, stirring once every 30 seconds, for 5 minutes until the chicken turns white and opaque all the way through.
- 8
Add the shrimp to the pot and cook, stirring gently, for 2 minutes until they turn pink and firm, no longer translucent.
- 9
Add the drained noodles to the pot and stir gently for 1 minute until everything is coated in the curry sauce and heated through.
- 10
Divide the curry and noodles between two bowls, pouring any remaining sauce from the pot over the top, then serve immediately with lime wedges on the side.
Tools you’ll need
- kettle
- large bowl
- colander
- large pot or 12-inch skillet
- wooden spoon
- cutting board
- knife
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