PenangTime.com: Recipe Guide

GREEN CURRY MEE

Authentic home-style preparation with local flair

Green Curry Mee
RECIPE

The Recipe

Curated ingredients, step-by-step method, and insider tips for perfect Green Curry Mee that captures the authentic flavors of Penang's culinary heritage.

Recipe Guide

Green Curry Mee

Step-by-step cooking method

CHEF'S SNAPSHOT

This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.

Prep Ready

Have all ingredients within reach for speed and smooth execution.

Technique

High heat brings depth and the signature "wok hei" — don't over-stir.

Consistency

Follow the sequence — timing and order shape perfect results.


Ingredients

Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.

  • For the Paste:
    • 10 green chilies
    • 2 stalks lemongrass
    • 1-inch galangal
    • 5 shallots
    • 3 cloves garlic
    • 1 tsp shrimp paste
    • a handful of Thai basil leaves.
  • For the Curry:
    • 1 tbsp green curry paste
    • 400ml coconut milk
    • 200g chicken breast (sliced)
    • 100g green beans (chopped)
    • 1 red chili (sliced)
    • 1 tbsp fish sauce
    • 1 tsp sugar.
  • To Serve:
    • Cooked noodles (yellow or rice noodles).

Method

Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.

  1. Make the Green Curry Paste: Blend all the paste ingredients until smooth.
  2. Cook the Curry: In a pot, heat a little oil and fry the green curry paste until fragrant.
  3. Add Coconut Milk: Add about half of the coconut milk and cook until the oil separates.
  4. Cook the Chicken: Add the sliced chicken and cook until it's no longer pink.
  5. Simmer: Add the remaining coconut milk, green beans, fish sauce, and sugar. Simmer until the chicken is cooked through and the beans are tender. Stir in the Thai basil leaves and sliced red chili at the end.
  6. Serve: Place cooked noodles in a bowl and pour the hot green curry over them.


Insider Tips

Expert advice to elevate your cooking and achieve authentic restaurant-quality results.

  • Using fresh ingredients for the paste, like fresh green chilies and Thai basil, will result in a more vibrant and aromatic curry.
  • Adjust the amount of green chilies to control the spiciness.
  • Coconut milk is a key ingredient, so use a good quality one for a creamy texture.

Tried this recipe?

Head over to the food guide page to discover top spots serving authentic Green Curry Mee in Penang and compare flavour profiles.