White Curry Mee is a beloved Penang classic that packs a flavorful punch with every spoonful. This dish combines silky noodles with a rich coconut curry broth that’s both creamy and aromatic. Its unique white curry base sets it apart from other curries, offering a perfect balance of spice and sweetness that keeps us coming back for more.
Originating from the vibrant street food scene in Penang, Malaysia, White Curry Mee is a comforting bowl that showcases the region’s love for bold flavors and fresh ingredients. Whether you’re a fan of spicy food or just looking to try something new, this recipe brings the authentic taste of Penang right to our kitchen. Let’s dive into making this delicious and satisfying dish that’s sure to impress family and friends.
Ingredients
To craft an authentic White Curry Mee Penang, we need to gather fresh ingredients that bring out the dish’s signature aromatic and creamy flavors. Here’s everything we’ll use for the broth, noodles, toppings, spices, and condiments.
For the White Curry Broth
Creating the rich and creamy white curry broth is key. We use coconut milk combined with spices and aromatics to develop that luscious texture and vibrant taste.
- 400 ml coconut milk (full fat for creaminess)
- 300 ml chicken stock (homemade or low sodium)
- 150 g prawns (deveined with shells for flavor)
- 100 g chicken breast (thinly sliced)
- 2 tablespoons white curry paste (store-bought or homemade)
- 1 tablespoon palm sugar (balances spice with sweetness)
- 1 tablespoon cooking oil (preferably vegetable or peanut oil)
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 3 pieces dried red chilies (soaked and blended into paste)
- 1 stalk lemongrass (lightly crushed)
- 1-inch piece galangal (sliced thinly)
- 1 teaspoon salt (adjust to taste)
For the Noodles and Toppings
The texture and assortment of noodles and toppings bring that perfect contrast to the creamy broth.
- 200 g yellow egg noodles (blanched briefly)
- 100 g rice vermicelli (bee hoon) (softened in hot water)
- 100 g tofu puffs (cut into halves)
- 50 g bean sprouts (washed thoroughly)
- 2 hard-boiled eggs (halved)
- 50 g cockles (cleaned and boiled)
- Fresh mint leaves (for garnish)
- Fresh cilantro leaves (for garnish)
- 1 lime (cut into wedges for serving)
Spices and Condiments
These spices and condiments elevate our dish with layers of flavor and the right kick of heat.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Ground turmeric | 1 teaspoon | Adds color and subtle earthiness |
| Curry powder | 1 teaspoon | Enhances curry aroma |
| White pepper powder | 1/2 teaspoon | Adds mild heat |
| Salt | To taste | Balances flavors |
| Chili flakes | Optional, to taste | Adds extra spiciness |
| Sambal chili paste | To serve | Provides tangy heat |
| Fried shallots | To garnish | Adds crunch and aroma |
With this detailed list of ingredients, we are ready to assemble the layers that make White Curry Mee Penang a truly unforgettable dish.
Equipment Needed
To prepare an authentic White Curry Mee Penang at home, having the right equipment ensures a smooth cooking experience and perfectly balanced flavors. Here is a detailed list of essential tools and cookware we recommend:
- Large Stockpot or Deep Pan
For simmering the rich white curry broth made with coconut milk, chicken stock, and spices. A wide base allows even heat distribution, preventing the coconut milk from curdling.
- ** wok or Large Skillet**
Useful for stir-frying ingredients such as chicken, prawns, and tofu puffs separately before adding them to the soup.
- Strainer or Sieve
To rinse and drain yellow egg noodles, rice vermicelli, and bean sprouts thoroughly. A fine mesh sieve is ideal for cleaning cockles as well.
- Mixing Bowls
For holding and marinating the chicken and prawns, as well as mixing sambal chili paste or dry spice powders.
- Measuring Cups and Spoons
Accuracy is key when using specific amounts of spices such as turmeric and curry powder to maintain the authentic flavor profile.
- Sharp Chef’s Knife and Cutting Board
For slicing chicken breast, chopping fresh herbs like cilantro, and preparing garnishes.
- Ladle
To serve the piping hot coconut curry broth evenly into bowls with noodles and toppings.
- Soup Bowls and Chopsticks or Fork and Spoon
For serving and enjoying the dish comfortably.
Equipment Overview Table
| Equipment | Purpose |
|---|---|
| Large Stockpot/Deep Pan | Simmer coconut curry broth |
| Wok or Large Skillet | Stir-frying proteins and tofu |
| Strainer or Sieve | Washing noodles, vegetables, cockles |
| Mixing Bowls | Marinating and mixing spices |
| Measuring Cups/Spoons | Measuring water, coconut milk, spices |
| Chef’s Knife & Cutting Board | Preparing proteins and garnishes |
| Ladle | Serving broth |
| Soup Bowls & Utensils | Presenting and enjoying the dish |
By assembling these essential tools before cooking, we set ourselves up for success in crafting the rich, creamy, and flavorful White Curry Mee Penang with ease and precision.
Preparation
To create an authentic and flavorful White Curry Mee Penang, careful preparation of each component is vital. We will begin by prepping the broth ingredients before moving on to the noodles and toppings.
Preparing the Broth Ingredients
Start by assembling the key ingredients for the rich white curry broth. We need to:
- Peel and devein the prawns carefully to avoid any grit while preserving their sweetness.
- Slice the chicken breast thinly for even cooking and tenderness.
- Chop aromatics, including garlic and shallots, finely to enhance the broth’s fragrance.
- Measure and prepare spices such as ground turmeric and curry powder to activate their flavors when cooked.
- Combine coconut milk and chicken stock to form the creamy and savory base.
Follow this sequence for optimal flavor extraction:
| Step | Ingredient | Action |
|---|---|---|
| 1 | Garlic & Shallots | Finely chop |
| 2 | Prawns | Peel, devein, and rinse |
| 3 | Chicken Breast | Slice thinly against the grain |
| 4 | Spices | Measure ground turmeric and curry powder |
| 5 | Coconut Milk & Stock | Mix to combine, ready for simmering |
We recommend sautéing the aromatics first in a little oil to release their essential oils before adding the spices and liquids. This technique deepens the broth’s complexity and brings out that classic Penang white curry aroma.
Preparing Noodles and Toppings
Meanwhile, prepare the noodles and toppings to assemble the dish seamlessly:
- Rinse the yellow egg noodles and rice vermicelli separately under cold running water to remove excess starch and prevent clumping.
- Blanch bean sprouts briefly in boiling water until just tender to keep their crunch intact.
- Cut tofu puffs into bite-size pieces and lightly toast them in oil if desired for texture contrast.
- Boil eggs firmly, peel, and slice in halves.
- Clean and devein cockles thoroughly under cold water to ensure freshness and safety.
- Gather fresh herbs such as mint and cilantro and give them a gentle rinse.
Use this table to keep your preparation organized:
| Ingredient | Preparation Method |
|---|---|
| Yellow Egg Noodles | Rinse under cold water, drain well |
| Rice Vermicelli | Rinse, soak briefly if needed |
| Bean Sprouts | Blanch 30 seconds, drain |
| Tofu Puffs | Cut, optional light toasting |
| Hard-Boiled Eggs | Boil 10 minutes, peel, halve |
| Cockles | Clean, devein, rinse thoroughly |
| Fresh Herbs | Rinse gently, pat dry |
By prepping the broth ingredients and toppings meticulously, we lay the foundation for a perfectly balanced White Curry Mee Penang with vibrant flavors and textures.
Cooking Instructions
Let’s bring together all the fresh ingredients and carefully crafted components to create the authentic White Curry Mee Penang. Follow these step-by-step instructions for a rich and flavorful result.
Making the White Curry Broth
- Heat 2 tablespoons of vegetable oil in a large stockpot over medium heat.
- Add the chopped garlic, shallots, and sliced ginger. Sauté for about 3 minutes until fragrant and translucent.
- Stir in 3 tablespoons of white curry paste and cook for 2 minutes to release the spices’ aroma.
- Pour in 4 cups of chicken stock and bring to a gentle boil.
- Add the peeled and deveined prawns, 1 sliced chicken breast, 2 tablespoons each of curry powder and ground turmeric, and simmer for 10 minutes until the chicken is cooked through.
- Lower the heat and stir in 2 cups of coconut milk slowly. Simmer for another 5 minutes, stirring occasionally to avoid curdling.
- Season the broth with salt to taste. Keep warm on low heat.
Tip: Stirring the coconut milk gently ensures a silky and creamy broth without separating.
Cooking the Noodles
To capture the authentic texture of White Curry Mee, use both yellow egg noodles and rice vermicelli.
| Noodle Type | Preparation Steps | Timing |
|---|---|---|
| Yellow Egg Noodles | Rinse under cold water to remove starch; blanch in boiling water | 1 minute in boiling water; drain |
| Rice Vermicelli | Soak in warm water until soft, then drain | 5 minutes soaking |
- Place the rinsed yellow egg noodles and soaked rice vermicelli on separate serving bowls, ready to receive the piping hot broth and toppings.
Preparing the Toppings
- Bean Sprouts: Blanch in boiling water for 30 seconds, then drain and set aside.
- Tofu Puffs: Cut into halves; warm briefly in the hot broth or a separate pan to absorb flavors.
- Cockles: Clean thoroughly; steam or boil just until shells open to retain their briny freshness.
- Hard-Boiled Eggs: Peel and halve.
- Garnish ingredients including fresh mint leaves and chopped cilantro should be washed and dried.
Arrange the toppings neatly on the noodles as shown:
| Topping | Preparation Details |
|---|---|
| Bean Sprouts | Blanched for 30 seconds |
| Tofu Puffs | Cut and warmed |
| Cockles | Steamed until shells open |
| Hard-Boiled Eggs | Peeled and halved |
| Fresh Herbs | Washed and ready for garnish |
Serving tip: Ladle the hot, creamy curry broth over the noodles and toppings just before serving to preserve textures and flavors.
By following these precise cooking steps, we’ll achieve the perfect balance of creamy, spicy, and fresh notes that define the beloved White Curry Mee Penang.
Assembly and Serving
As we reach the final stage of preparing our White Curry Mee Penang, careful assembly and thoughtful garnishing bring out the dish’s rich flavors and inviting textures. Here’s how to perfectly assemble and serve this iconic Malaysian curry noodle dish.
Assembling the White Curry Mee
- Prepare the Noodle Base
Begin by placing equal portions of yellow egg noodles and rice vermicelli into each serving bowl. This combination offers the ideal texture contrast that defines authentic White Curry Mee.
- Add the Toppings
Layer the noodles with the pre-cooked toppings: tofu puffs, blanched bean sprouts, sliced chicken breast, hard-boiled egg halves, washed cockles, and prawns. Arrange these toppings evenly to highlight the variety in every bite.
- Ladle the Hot White Curry Broth
Pour the steaming, aromatic white curry coconut milk broth over the noodles and toppings. Ensure the broth covers the ingredients generously, infusing each component with its rich, spicy, and sweet flavor profile.
- Maintain Texture and Flavor Balance
Serve immediately so the noodles remain slightly firm, the tofu puffs soak up the broth without becoming soggy, and the fresh toppings retain their individual flavors and crunch.
| Step | Key Focus | Purpose |
|---|---|---|
| Noodle base | Texture | Combine silky & springy textures |
| Layering toppings | Visual & flavor balance | Ensure diverse taste in every bite |
| Broth ladling | Aroma & warmth | Infuse dish with signature curry |
| Immediate serving | Texture integrity | Prevent sogginess and flavor loss |
Garnishing and Final Touches
To elevate our White Curry Mee Penang to authentic street-food perfection, garnishing is essential:
- Fresh Herbs: Sprinkle a handful of finely chopped cilantro and fresh mint leaves on top, adding cooling freshness and a burst of green color.
- Sambal Chili Paste: Offer a side of sambal for guests to customize spiciness, enhancing the bold curry flavor with its smoky heat.
- Lime Wedges: Add lime wedges to brighten the dish, allowing a squeeze of citrus to cut through the creamy richness.
- Fried Shallots: Finish with a scattering of crispy fried shallots for added crunch and a subtle sweet aroma.
“Garnishing isn’t just decoration; it unlocks layered flavors that transform White Curry Mee into an unforgettable sensory experience.“
Serve the dish hot with all garnishes on the side or sprinkled lightly over the top, inviting everyone to tailor each bowl to their preferred flavor intensity and texture contrast.
Make-Ahead Tips
To enjoy our White Curry Mee Penang with minimal hassle on busy days, strategic preparation can make all the difference. Here are our top make-ahead tips to ensure every element stays fresh and flavorful while saving you time.
Prepare the Broth in Advance
The soul of White Curry Mee lies in its rich, creamy broth infused with spices and coconut milk. We recommend making the broth 1 to 2 days ahead. After simmering the chicken, prawns, curry paste, and aromatics together, cool the broth completely.
- Storage: Pour the broth into an airtight container and refrigerate.
- Reheating: Gently reheat on low heat, stirring occasionally to prevent coconut milk from separating.
This step allows the flavors to deepen and meld beautifully.
Pre-Cook and Store Toppings
To streamline assembly:
- Chicken breast: Poach and slice thinly, then store in a sealed container.
- Prawns: Devein, blanch briefly, and refrigerate.
- Cockles: Clean and cook, then drain well before storing.
- Tofu puffs: Lightly pan-fry to retain texture and keep at room temperature.
Keep all toppings chilled separately to avoid sogginess.
Noodle Prep and Storage
We suggest cooking the yellow egg noodles and rice vermicelli just before serving to preserve their ideal texture. However, if pressed for time:
- Cook noodles slightly underdone.
- Drizzle lightly with oil to prevent sticking.
- Store in separate containers in the refrigerator.
- Briefly blanch in boiling water before serving to refresh.
Pre-Chop Garnishes
To expedite serving:
- Wash and roughly chop fresh mint and cilantro.
- Prepare lime wedges and store wrapped in plastic wrap.
- Portion out sambal chili paste into small bowls.
Quick Reference Table for Make-Ahead Timing
| Component | Prep Time | Storage Method | Notes |
|---|---|---|---|
| Broth | 1-2 days ahead | Airtight container refrigerated | Reheat gently before use |
| Chicken | 1 day ahead | Sealed container refrigerated | Slice thin for easy serving |
| Prawns | 1 day ahead | Sealed container refrigerated | Blanch to keep firm texture |
| Cockles | 1 day ahead | Sealed container refrigerated | Drain well to avoid sogginess |
| Tofu Puffs | Same day | Room temperature storage | Pan-fry briefly for texture |
| Noodles | Same day or few hours ahead | Separate containers refrigerated | Refresh in boiling water before serving |
| Garnishes | Same day | Wrapped or sealed containers | Ready to toss on top |
“Preparing components ahead preserves the vibrant balance of spices, creaminess, and texture that defines White Curry Mee Penang.”
By following these make-ahead tips, we can effortlessly recreate our favorite street food experience at home without compromising on authenticity or flavor.
Conclusion
White Curry Mee from Penang is more than just a meal—it’s an experience that brings bold flavors and rich textures together in every bite. By taking the time to prepare each element carefully, we can enjoy a dish that truly honors its street food roots.
Making this recipe at home lets us savor the authentic taste while customizing it to our preferences. Whether it’s a cozy dinner or a special treat, White Curry Mee never fails to impress with its comforting and vibrant flavors.
Frequently Asked Questions
What is White Curry Mee?
White Curry Mee is a popular Penang dish featuring silky noodles in a rich, creamy coconut curry broth, balanced with spice and sweetness. It reflects Penang’s vibrant street food culture with fresh ingredients and bold flavors.
What ingredients are needed to make White Curry Mee?
Key ingredients include yellow egg noodles, rice vermicelli, chicken breast, prawns, tofu puffs, cockles, coconut milk, white curry paste, garlic, shallots, and spices like turmeric and curry powder.
How is the white curry broth prepared?
The broth is made by sautéing aromatics and curry paste, then simmering with chicken stock, prawns, and chicken breast, followed by adding coconut milk for a rich, creamy texture.
Can I prepare White Curry Mee in advance?
Yes, the broth and toppings like chicken, prawns, and tofu puffs can be made 1-2 days ahead. Noodles are best cooked fresh but can be stored briefly if needed.
What equipment do I need to cook White Curry Mee?
You’ll need a large stockpot, wok, strainer, mixing bowls, measuring tools, a chef’s knife, and serving utensils.
How should I serve White Curry Mee?
Layer noodles and toppings in a bowl, then ladle hot white curry broth over them. Garnish with fresh herbs, sambal chili paste, lime wedges, and fried shallots for best flavor.
What are the common toppings for White Curry Mee?
Typical toppings include tofu puffs, bean sprouts, hard-boiled eggs, cockles, poached chicken, and prawns, often garnished with mint and cilantro.
Is White Curry Mee spicy?
Yes, it has a gentle spiciness balanced by the sweetness of coconut milk and spices, with sambal chili paste available for extra heat.
What makes Penang White Curry Mee unique?
Its distinctive white curry broth made with coconut milk and a special blend of spices, paired with fresh seafood and noodles, sets it apart from other curry noodle dishes.
Can I adjust the spice level in White Curry Mee?
Absolutely. You can reduce or increase the amount of sambal chili paste and curry paste used to suit your preferred spice tolerance.