Vegetarian Curry Mee Recipe

Whether it’s called curry mee or curry laksa, this Malaysian favourite is a comforting bowl of noodles drenched in thick, coconut milk–based curry. The name depends on where you are, in Penang and northern Malaysia, it’s curry mee, while in Kuala Lumpur, Selangor, and the south, it’s known as curry laksa. Either way, both names refer to the same delicious dish (SIAMESE LAKSA LEMAK).

Curry mee ranges from pork broth to seafood or chicken-based versions, each with its own choice of toppings. For a vegetarian version (VEGETARIAN NASI LEMAK), the broth or stock is key. It lifts the flavours and prevents the curry from tasting flat. You can keep it simple with common kitchen staples and store-bought ingredients, or make your own curry paste by blending fresh ingredients.

Even for the stock or broth, it’s a choice between homemade or store-bought. Do refer to our YouTube channel video on how to make vegetarian stock (MEE REBUS VEGETARIAN).

This easy vegetarian curry mee, using common kitchen staples, is simple cooking. While the classic toppings include tofu, and bean curd sheets, don’t miss out on crispy fried oyster mushrooms. Also, feel free to add your favourites. The end result? A brimming, vibrant bowl of noodles in spicy coconut curry, finished with the fresh scent of mint leaves.

Ingredients for the Curry Paste
2 tbsp curry powder
1 tbsp dried red chili paste
1 large red onion - chopped
½ tbsp ginger paste
½ tbsp garlic paste
Mix these ingredients together.

 

Other Ingredients for the Curry Paste
2 cups vegetable stock
Tamarind juice - to taste
2 cups thick coconut milk
¼ cup oil
Salt, to taste

(Note: adjust amount of stock, and coconut milk as needed quantity)

 

For Assembling/Toppings

Blanched mee hoon (or any other)
Fucuk (bean curd sheets) -  softened in water
Oyster mushrooms

Brown tofu 
Mint leaves - for garnishing

Method
Heat oil and fry oyster mushrooms till crispy.
Remove and set aside.
Now, try the brown tofu, a crispy outer layer.
Remove, cool down and slice. 

In the same oil tip in curry paste.
Fry until aromatic and oil floats.
Pour in stock and tamarind juice.
Simmer.
Pour in the coconut milk and season with salt.
Keep it simmering over low heat.

To Serve
Assemble noodles, fucuk, fried oyster mushrooms, and tofu. 
Pour the curry over the top and garnish with mint leaves.