A popular yet humble hawker dish in Penang, “Curry Mee” has a coconut milk base (hence the colour white!) and is a favourite with both Singaporeans and Malaysians.
The local version can now be conveniently enjoyed at home with the Little Nyonya Penang White Curry Noodle Paste. The paste is a fragrant spice mixture which includes cumin, fennel, cardamom, candlenuts, cloves, turmeric, lemongrass, coriander, chili and poppy seeds. The spices in the soup go perfectly with your choice of seafood and vegetables.
Cooking Time: 15 minutes
8 servings
You Will Need
1 pack of Penang White Curry Noodle Paste (250g)
White or brown rice vermicelli, or noodles of your choice
200ml coconut milk
Your choice of seafood (Prawns, Mussels, Clams)
Long beans, cabbage and beancurd puffs (Tau pok)
- Combine 1.8 litres of water (7 cups) to the Penang White Curry Noodle Paste and boil for 5 minutes.
- Add 200ml coconut milk and the seafood. Bring soup to boil.
- Cook vermicelli and vegetables separately.
- Put together a bowl of cooked vermicelli and vegetables, and add the soup and seafood. Makes 8 portions.
Storage Tips
Store any unused portions in an airtight container for 3-5 days in the refrigerator.
Can be kept in the freezer for up to a month.