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Before you jump to Curry Noodle (Mee kari) recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Almost every single “get healthy” and “weight loss” posting you study will tell you to skip the drive through and make all of your meals yourself. This is really excellent guidance. But at times the last thing you wish to do is prepare a whole dinner for yourself and your family. Sometimes you just would like to hit the drive through along the way home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by guilt about slipping on your diet. This can be done because plenty of the popular fast food places are trying to make their menus healthier now. Here is the way to eat healthy and balanced when you hit the drive through.
Visit a drive through for a place that has made it a practice to provide healthier options to people. Arby’s as an example, is void of burgers. Instead, the choices include roast beef and chicken sandwiches, wraps and big salads. Wendy’s, whilst no stranger to the hamburger, also includes an abundance of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every thing is McDonalds featuring its deep fried chicken parts and also other terribly bad items.
Standard logic tells us that one certain way to get healthy and shed pounds is to drop the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make great choices, there is not any reason you can’t visit your drive through from time to time. Often what you need most is just to have someone else do the cooking. If you decide on healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to curry noodle (mee kari) recipe. You can cook curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Curry Noodle (Mee kari):
- You need A. Chicken Broth
- Take 1 whole Chicken (small size)
- Provide 5 crushed garlic (chicken cavity)
- Prepare 5 slices ginger (chicken cavity)
- Get 8 slices ginger
- Prepare 3 stalks lemon grass - bruised
- Take 5 garlic - crushed
- Provide 2-3 tsp chicken bouillon powder
- Take B. Blend smoothly
- You need 1 large yellow/brown onion
- Get 1 stalk (7 cm) lemon grass - sliced
- Use 2 inch galangal / ginger
- Get 6 garlics
- Use 8 candlenuts
- Prepare C. Curry Mixture (paste)
- Prepare 4 tbsp meat curry powder
- Take 2 tbsp ground dried shrimp
- Use 2 tbsp chili powder/chilli paste
- Use D. Coconut Milk (add last to the broth)
- Take 1 tin coconut cream (see pic)
- Provide 1 tin coconut milk (see pic)
- Prepare 1-2 tsp chicken bouillon (or to taste)
- Take Salt (to taste)
- Provide E. Accompaniments
- You need Yellow noodle or vermicelli
- Take (blanched/soften)
- Get Chopped Chicken (from A)
- Get Fresh washed bean sprouts (or blanched)
- Take Blanched Fish ball / fish cake
- Get Coriander/continental parsley (opt)
- Take (Chopped & sprinkle on top)
Instructions to make Curry Noodle (Mee kari):
- Prepare the broth. See attached pic for broth. Chicken need to be fully covered in water. Cover & let boil. Once boil, removed lid let boil for 5-10mins. Turn heat to the mid lower setting & simmer for 25mins with lid on. Remove chicken from the pot & let dry. Prepare ingredients. See pic. Use pure coconut milk. See pic. Many brands add xanthan gum, thickener & many "non-coconut" extras in their canned coconut milk. Read label before buying canned coconut milk.
- Blend ingredients in B with a bit of water until smooth & pasty. Prepare ingredients in C with enough water to make a smooth curry paste. Heat wok/big pot with 1/2 cup of cooking oil. Add blended spices & sauté until translucent & aromatic. Add in curry paste. Keep stirring until aromatic for 5mins or more.
- Next, add chicken broth to the wok/big pot. Stir or whisk to combine. Let boil. Meanwhile, prepare accompaniments - blanch fishball/fishcake & yellow noodles or soften Vermicilli. Next, pour coconut milk into the wok/big pot of boiling broth. (Note: shake or whisk coconut milk in separate bowl as it curdle sometimes). Stir curried broth to mix. Taste & adjust seasoning accordingly. It should be lightly strong as blanched noodle/vermicelli is tasteless. Simmer until it bubbles then Turn off heat.
- Order to assemble - noodles/vermicelli, curried broth, chopped chicken, fish ball/fish cake, bean sprout. Serve hot. Assemble only before serving. Reheat curried broth (if necessary) just before serving. When reheating curried broth, turn off heat immediately right after broth just bubbled or boiled. Do not leave broth boiling too long as it has coconut milk that would turn oily when left boiling longer than necessary.
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