Penang Curry Mee Recipe | Better Homes & Gardens Australia

Ingredients

• 1 Tbsp vegetable oil
• 2 Tbsp Penang white curry paste
• 250ml coconut cream
• 1L chicken stock
• 300g chicken breast fillets, diced into 2cm cubes
• 100g vermicelli noodles
• 220g hokkien noodles
• 6 green king prawns, peeled, deveined, tails intact
• 1 cup baby spinach leaves
• 150g firm tofu, diced
• 2 cups bean sprouts
• ½ cup mint sprigs
• 1 long red chilli, deseeded, finely chopped, to serve