Recipes|Featured Main
Spicy Malaysian Curry Noodles
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:4 Servings
Ingredients
- ½ cup sliced shallots
- 3 tablespoons sambal oelek chili paste (or 1-2 tablespoons for milder curry)
- 1 tablespoon ground coriander
- 2 tablespoons chopped lemongrass
- 1 teaspoon freshly ground black pepper
- 1 pound fresh Asian noodles (such as vegetable, pan mee or Miki)
- 2 cups chicken or vegetable broth
- 3 tablespoons palm sugar (or dark brown sugar)
- 1 ½ pounds raw shrimp, peeled and deveined
- 1 can coconut milk
- tablespoon fish sauce (to taste)
- Juice of one lime
- Vegetable oil
- 118.29ml sliced shallots
- 38.34g sambal oelek chili paste (or 1-2 tablespoons for milder curry)
- 12.78g ground coriander
- 25.56g chopped lemongrass
- 4.26g freshly ground black pepper
- 453.59g fresh Asian noodles (such as vegetable, pan mee or Miki)
- 473.18ml chicken or vegetable broth
- 38.34g palm sugar (or dark brown sugar)
- 680.39g raw shrimp, peeled and deveined
- 1 can coconut milk
- 0g fish sauce (to taste)
- Juice of one lime
- Vegetable oil
This noodle dish will make you feel like you’re sitting on the streets of Kuala Lumpur enjoying aromatic street food. The noodles and shrimp are tender, and the sauce will make your palate very happy.
Preparation
STEP 1
In a food processor, process shallots, sambal, coriander, lemongrass and black pepper to a paste.
STEP 2
Rinse noodles in warm water and set aside. Heat wok or soup pot to medium-high heat and coat generously with oil.
STEP 3
Add chili mixture and stir-fry until the paste absorbs the oil then starts to separate again, about 2 minutes.
STEP 4
Add broth and palm sugar. Reduce heat and simmer 10 minutes.
STEP 5
Add shrimp, noodles and coconut milk. Simmer 3-4 minutes or until shrimp is just cooked through. Stir in fish sauce and lime juice. Serve hot.