Khow Suey Recipe


A Burmese specialty, Khow suey is a one-pot meal bursting with mouth- watering flavours.
Cook Time: 45 minutes

Difficulty: Medium
Serves: 3-4 people

INGREDIENTS


<li>Drain the chillies and make a paste with ginger, garlic, coriander and cumin seeds. Add some water while grinding to make a smooth paste.</li><li>Heat oil and fry onions. Add the above paste and turmeric and fry well. Add the gram flour and stir so that it doesn’t burn.</li><li>Pour in the stock and add the chicken pieces. Add salt and allow the curry to boil and the chicken to cook (about 8-10 minutes).</li><li>Meanwhile, cook the noodles according to packet instructions and drain out the water. Toss them with some oil and set aside.</li><li>Add coconut milk to the chicken curry and cook for 2-3 minutes on a low flame. If you cook it on a high flame, it can split.</li><li>You can make this dish vegetarian by replacing the chicken with vegetables such as sliced carrots, broccoli florets, red bell pepper cut into wedges, chopped bak choy and mushrooms. Stir fry the veggies and add to the curry instead of chicken. The curry cooking time will be shorter (about 5 minutes) as you don’t want the veggies to become too soggy.</li><li>Serve the condiments separately so that your guests can mix and match as per their preference. To serve, place some noodles in a bowl and ladle over the chicken curry. Top with condiments of your choice, squeeze a lemon over it and enjoy piping hot</li>

METHOD


  1. Drain the chillies and make a paste with ginger, garlic, coriander and cumin seeds. Add some water while grinding to make a smooth paste.
  2. Heat oil and fry onions. Add the above paste and turmeric and fry well. Add the gram flour and stir so that it doesn’t burn.
  3. Pour in the stock and add the chicken pieces. Add salt and allow the curry to boil and the chicken to cook (about 8-10 minutes).
  4. Meanwhile, cook the noodles according to packet instructions and drain out the water. Toss them with some oil and set aside.
  5. Add coconut milk to the chicken curry and cook for 2-3 minutes on a low flame. If you cook it on a high flame, it can split.
  6. You can make this dish vegetarian by replacing the chicken with vegetables such as sliced carrots, broccoli florets, red bell pepper cut into wedges, chopped bak choy and mushrooms. Stir fry the veggies and add to the curry instead of chicken. The curry cooking time will be shorter (about 5 minutes) as you don’t want the veggies to become too soggy.
  7. Serve the condiments separately so that your guests can mix and match as per their preference. To serve, place some noodles in a bowl and ladle over the chicken curry. Top with condiments of your choice, squeeze a lemon over it and enjoy piping hot

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