Recipe of Malaysian Curry Pan Mee with Prawns & Chicken
Warm pan mee noodles served in a rich, creamy curry soup with juicy prawns, tender chicken, and soft dried tofu. Full of fragrant spices and coconut aroma, this comforting bowl is packed with flavour and perfect for curry lovers.
Ingredients
- Vit’s Instant Pan Mee
- Fresh curry leaves
- Onion, thinly sliced
- Garlic, minced
- Curry paste (any brand)
- Chicken cubes
- Fresh prawns, peeled and deveined
- Coconut milk
- Dried tofu (tau pok), sliced in half
- Salt, to taste
- Cooking oil
- Bean sprouts
- Fried onions
Method
- Cook the pan mee noodles in boiling water for about 3 minutes until tender. Drain and set aside.
- Heat a little oil in a pot over medium heat. Add curry leaves and sauté until fragrant.
- Add garlic and onion, and sauté until softened. Stir in the curry paste and cook until aromatic and the oil begins to separate.
- Add chicken cubes and prawns. Cook until they change color and are lightly cooked through.
- Pour in water according to your preferred thickness of the curry broth. Bring to a gentle boil.
- Stir in coconut milk and mix well until the broth is smooth and creamy.
- Season with salt to taste.
- Add dried tofu and simmer for another 2 minutes to absorb the flavors.
- Place cooked noodles into serving bowls and ladle the hot curry soup over them.
- Garnish with bean sprouts and fried onions. Serve hot and enjoy!
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