Curry Mee, a beloved Malaysian national dish, is a favourite among Malaysians! This vegan version of curry adds an extra level of spiciness and richness to the already flavourful curry.
The rich curry broth pairs perfectly with either rice or noodles, leaving your taste buds wanting more! With no need for multiple spices or extensive cooking, all you need is a jar of Pinxin curry soup base to enjoy the beloved Malaysian curry!
All Pinxin products are vegan (have no animal products) and have no pungent spices (in other words, no onion no garlic).
Ingredients: Dried chili, curry leaves, chestnut, ginger flower, turmeric, galangal, lemongrass, coriander seeds, organic cane sugar, and low-sodium lake salt.
Serving size: 4-5 servings.
Storage: Packed in a glass bottle, it can be stored up to 12 months at room temperature. Once opened, please keep it refrigerated for up to 3 months.
- 3 tbsp paste (70g)
- 250ml water
- Boil 250ml of water.
- Add 70g (3 tbsp) of paste into the boiling water.
- Add in your preferred ingredients.
- Cook until its boiling.
- Pour soup onto noodles or serve as it is. Enjoy!