Kuay Teow Curry

First time making this and it tasted quite good. Aduii, i miss mee kari MG & kuay teow kari Mat Jasak!! But I'll settle with kuay teow kari cik dina hehe.

Ingredients :
300g 150g 4 2 2 2 tablespoons 200g For the curry 300g 1 cm 1 cm 1 cm 2 3 4 8 1 cm 4 cloves 4 cups 2 tablespoons 1 teaspoon	Yellow noodles (Hokkien Mee), wash and drained well. Bean sprouts, blanched Pieces of bean curd, sliced Red chilies, sliced thin Limes, cut into 4 pieces Fried shallots slices Chicken pieces Grated coconut, extract 2 cups of thick milk Fresh turmeric Fresh ginger, sliced Galangal, sliced Lemon grass (white part), sliced Candlenuts Dried chilies, blanched Shallots, peeled Shrimp paste Garlic, peeled Water or stock Cooking oil Salt
Method : Use a food processor to grind the turmeric, ginger, galangal, lemon grass, candlenuts, dried chilies, shallots, shrimp paste and garlic into a fine paste Heat the oil in a pot. Fry the curry paste until fragrant. Add in chicken pieces. Fry for 2-3 minutes. Add water or stock and bring to boil. Add bean curd, coconut milk and salt (I add a bit of curry powder to make the colour more red) Simmer the curry over low heat. Keep warm To serve Put some bean sprouts, noodles and ladle the hot gravy in. Garnish with sliced chilies, shallots and a piece of lime. *credit to this website: http://www.asianonlinerecipes.com/hawkers/curry_mee.php

Here is kuayteow kari cik dina..tadaaa!!