Curry Mee

A quick and easy South East Asian noodle curry featuring coconut milk, clams, and fresh aromatics.

Quick Seafood Curry Noodle South East Asian

Estimated Nutrition

Calories

1091.2

kcal / serving

2182.4 kcal total

Carbs

62.3g

per serving

124.6 g total

Fat

79.1g

per serving

158.2 g total

Protein

32.4g

per serving

64.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Penang Curry Paste

tbsp

Thai Fish Sauce

GrainsCereals

250

Egg Noodles

Liquids

400

Coconut Milk

tinned

NutsSeeds

clove

Garlic

finely chopped

OilsFats

Vegetable Oil

Seafood

250

Clams

raw, cleaned

Vegetables

piece

Shallot

finely chopped

2.5

Ginger

fresh root, finely chopped

100

Beansprout

piece

Red Chilli

sliced, to serve

piece

Spring Onion

sliced, to serve

Method

Fry the garlic, shallot, and ginger until soft but not coloured.

Stir in the curry paste ensuring no lumps remain.

Add the coconut milk and simmer until the liquid thickens slightly.

Cook the egg noodles according to packet instructions and set aside.

Heat the oil in a large frying pan over a medium heat.

Simmer the clams in the sauce for 2 minutes until open.

Mix in the beansprouts and serve over noodles with chilli and spring onions.