Vegetarian Ipoh Curry Mee/ Indo-Chinese recipes



Ipoh Curry Mee is noodle in light, hot and spicy curry gravy which is orange red in color and served with mint leaves and half fresh lime. It goes with shredded chicken or pork meat, pork skin, prawns, fish cakes/balls, prawns, fried bean curd, and assorted vegetables like long beans. I had a bowl of Vegetarian Ipoh Curry Mee and I tried to re-create the recipe by using unsweetened soy milk to replace coconut milk and reduce the amount of oil used in stir-frying the curry paste and therefore there will not be orange red curry gravy with a little layer of red chili oil on top. Use Carotene oil to add a tint of red to the curry, if desired.

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