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White Curry Seafood Noodles

Published on 7th April 2022 In |

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Ingredients

  • 2 pcs Mi Urai Flat
  • 4 medium prawns
  • 2 medium squid, criss-cross cut
  • 6-8 Green mussel
  • Curry paste:
  • 5 shallots
  • 3 cloves Garlic
  • 1 tbsp coriander seeds
  • 1 tsp cumin
  • 1 tsp white pepper
  • Curry soup:
  • ½ of medium white onion, chopped
  • 1 inch Galangal, sliced
  • 3 pcs Green chili, halved
  • 1 Lemongrass stalk
  • 500 ml Chicken stock
  • 65 ml Coconut cream
  • 3 tbsp Fish sauce
  • 2 tbsp Fresh lime juice
  • 1 tbsp coconut sugar
  • Coriander, chopped
  • Salt to taste

Instructions

  • 1. Cook Mi Urai according to instructions on the package. Set aside.
  • 2. Blend all curry paste ingredients into a smooth paste. Set aside.
  • 3. Heat the oil over medium heat. Add the curry paste, sauté until fragrant, then add the onion, chili, galangal, lemongrass, stirring frequently until onions are softened. Add chicken broth and bring to a boil. 
  • 4. Add prawn, squid and mussel, coconut cream, fresh lime, fish sauce and salt. Bring back to boil until the seafood are just cooked, set aside
  • 5. To serve, pour curry sauce over Mi Urai and top with the seafood, garnish with coriander
  • Servings : 2
  • Ingredient :

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