Ingredients with Measurements:
- 1 lb. of rice noodles
- 1 lb. of chicken breast, sliced
- 1 lb. of shrimp, peeled and deveined
- 2 cups of coconut milk
- 2 tbsp. of Penang curry paste
- 1 tbsp. of fish sauce
- 1 tbsp. of sugar
- 1 tbsp. of lime juice
- 1 cup of bean sprouts
- 1 cup of sliced tofu
- 1 cup of sliced red bell pepper
- 1 cup of sliced green onion
- 1 cup of sliced cilantro
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Ladle
Step-by-step instructions:
1. In a large pot, bring 6 cups of water to a boil. Add the rice noodles and cook for 2-3 minutes until tender. Drain and set aside.
2. In a mixing bowl, combine the chicken breast and shrimp with 1 tbsp. of Penang curry paste. Mix well and set aside.
3. In the same pot, heat the remaining Penang curry paste over medium heat for 1-2 minutes until fragrant. Add the chicken and shrimp mixture and cook for 3-4 minutes until browned.
4. Add the coconut milk, fish sauce, sugar, and lime juice to the pot. Stir well and bring to a boil.
5. Reduce the heat to low and simmer for 10-15 minutes until the chicken and shrimp are cooked through.
6. Add the bean sprouts, tofu, red bell pepper, and green onion to the pot. Cook for 2-3 minutes until the vegetables are tender.
7. Serve the Penang Curry Mee in bowls with the rice noodles. Garnish with cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with beef or pork.
- Shrimp can be substituted with tofu or mushrooms.
- Penang curry paste can be substituted with red or green curry paste.
Variations:
- Add sliced hard-boiled eggs to the Penang Curry Mee.
- Use different vegetables such as bok choy or snow peas.
- Add sliced jalapenos for extra spice.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of curry paste to your desired level of spiciness.
- Add more coconut milk for a creamier broth.
Storage instructions:
Store leftover Penang Curry Mee in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Penang Curry Mee in a pot over medium heat until heated through.
Presentation ideas:
Serve the Penang Curry Mee in colorful bowls with chopsticks and a spoon.
Garnishes:
Garnish the Penang Curry Mee with cilantro, sliced jalapenos, and lime wedges.
Pairings:
Pair the Penang Curry Mee with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the Penang Curry Mee with steamed rice or a side salad.
Troubleshooting advice:
- If the broth is too thick, add more water or coconut milk.
- If the broth is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the chicken and shrimp thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Penang Curry Mee is a popular dish in Malaysia and Singapore. It is a fusion of Chinese and Malay cuisine.
Flavor profiles:
Penang Curry Mee is spicy, creamy, and savory.
Serving suggestions:
Serve the Penang Curry Mee hot with a side of steamed rice or a salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian