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Malaysian will find any excuse to lepak, especially when there is good food involved. But instead of going out, why not have a good time at home? Ring up your loved ones now! Here’s a recipe for a joyous gathering. This is how to cook the perfect curry mee for your friends and family.

Eating curry mee with chopstick

Curry Mee is one of the many signature Malaysian Chinese dishes varying in different degree of spiciness and toppings, depending on the region in Malaysia. However, an ever-present ingredient is the coconut milk used to make the broth with the noodles. 

In Penang, toppings may include cockles, hard-boiled eggs and fish cakes. The curry will appear a little paler and served with fried chilli paste for a pinch of spicy goodness. In central Perak, you’ll find a lighter consistency with some yong tau foo included in the concoction. 

In the Klang Valley, however, you’ll find the broth to be thicker and like the Malaysian weather these days – fiery! You’ll find shredded chicken, with bean sprout and tofu inside your bowl with lime (most of the time when you decide to eat at the shop). Further down south such as Melaka, you might find daun kesum (polygonum) added to your curry. 

Note: Measurement is based on estimation and may be portioned to your liking and serving.


  • 80ml vegetable oil 
  • Shredded chicken
  • 3 pandan leaves (shredded and knotted)
  • 340g bean sprouts (trimmed)
  • Bee hoon 
  • Fresh yellow noodles 
  • 225g shrimps (peeled and deveined)
  • 400ml Coconut milk 
  • 113g deep-fried tofu (sliced)
  • Salt 

Spice Paste

  • Shallots
  • Cloves garlic (peeled, and halved)
  • Dried chillies (seeded and soaked in hot water to soften)
  • Lemongrass (sliced)
  • Ginger (peeled and thickly sliced)
  • 50g curry powder 

Garnish (Optional)

  • Cucumber (julienned)
  • Mint leaves (stems removed)
  • Lime
  • Fried chilli paste


  1. Blend all the spice paste ingredients with 60ml of water until it forms a smooth texture. Once done, pour the mix into a bowl and mix it with curry powder to create a thick paste. 
  2. Heat the vegetable oil inside a large pot over medium heat and add the spice paste. Fry for approximately 5 minutes until it releases some fragrance. Now, it would be ideal to add the shredded chicken and cook for about 3 minutes until the mix becomes cloudy.
  3. Add 1.4 litres of water followed by the pandan leaves into the mix. Now, cover the pot with the lid and wait for the broth to boil. By then, you should reduce the heat and wait for it to simmer which should take about 20 minutes.
  4. While waiting, fill a separate pot half-full and boil. Add the bean sprouts inside a metal strainer and parboil them for about 20 seconds before removing and draining them thoroughly.
  5. Now, replace the bean sprout with the bee hoon and parboil it for 2 minutes before removing it. 
  6. Repeat it with the mee and shrimps for approximately 3 minutes and 4 minutes respectively. When the shrimps have curled and turned pink in colour, it is an indication that the shrimps have parboiled sufficiently. Remove and set aside momentarily. 
  7. Add in the coconut milk into the broth and throw in the deep-fried tofu and season accordingly with salt. Boil and allow to the coconut milk to mix with the broth before turning the heat off and waiting for the broth to slowly settle.
  8. Add our prefered amount of bean sprouts, the shredded chicken, shrimps that were put aside earlier into the curry.
  9. Serve with a fried chilli paste and lime. 


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