Curry Mee

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Curry Mee
Singapore Curry Noodle by Banej.jpg
Type Noodle
Place of origin Malaysia
Created by Malaysian Chinese
Main ingredients Noodles (Egg, or rice vermicelli), spicy curry soup, chilli/sambal, coconut milk, mint leaves; one of dried tofu, prawns, cuttlefish, chicken, or eggs
  • Cookbook: Curry Mee
  •   Media: Curry Mee

Curry Mee (Malay: mee kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn) is a dish that is unique to Malaysia and Singapore, drawing from Malay, Chinese and Indian influences.[1] It is usually made up of thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, cuttlefish, chicken, egg, mint leaves and cockle.

In certain places in Southeast Asia, especially southern Malaysia and Singapore, it is called "curry laksa" (Malay: laksa kari; Chinese: 咖喱喇沙; pinyin: Gālí Lǎshā). It is a cross between the Singapore laksa and a spicy variation of the mee rebus.


  1. ^ Ken Hom (5 January 2012). My Kitchen Table: 100 Easy Chinese Suppers. Ebury Publishing. ISBN 978-1-4464-1725-6.

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