Thursday, November 7, 2013

Curry Mee with a little twist

I have no idea how to cook curry without using those packed sauces readily available in supermarkets. After going through the internet and several cook books for curry, I found that this recipe best suit my taste. If you do not want it with noodles / mee, feel free to use any other ingredients. Rice is another good alternative to be taken together with this curry recipe.


  • 1 teaspoon dark sesame oil, divided
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • 1 cup chopped green onion
  • 1 teaspoon curry powder
  • 2 teaspoons red curry paste
  • 1/2 teaspoon ground cumin
  • 4 teaspoons low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, divided
  • 1 box of light coconut milk
  • 2 tablespoons chopped fresh cilantro


  • Heat up oil and ginger and garlic and cook for about 1 minute.
  • Add onions and cook for another 1 minute.
  • Stir in curry powder, curry paste, and cumin; cook 1 minute.
  • Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
  • Remove from heat and stir in cilantro.
  • Cook noodles separately using boiling water and serve with the curry sauce and ingredients.

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