Burmese Khow Suey Recipe
Khow Suey is a Burmese noodles recipe served with coconut milk-based curry along with lots of exotic vegetables. The heart of this dish is Khow Suey paste made with ginger, garlic, lemongrass, turmeric, lemon zest or leaves, coriander powder, and red chili powder.
In this recipe, I have given a twist by adding all fresh ingredients such as raw turmeric, coriander seeds and redbird eye chili. The paste is strong in flavors with all pungent ingredients which then blends with sweet coconut milk, making it a subtle, sweet and tangy delectable dish. The sprinkle of condiments above it is bang on. It adds crunchiness and accentuates its appearance and taste.
Prep time: 30 min
Cook time: 15 min
Serves: 3
Curry Paste Ingredients
1 medium size Onion
Index finger size raw Turmeric
Index finger size Ginger
14-16 Cloves Garlic
2 Lemon leaves
1 tbsp coriander seeds
3-4 bird eye chili
Khow Suey paste recipe
Put all the above ingredients into the mixing bowl and grind it to make a smooth paste.
If raw turmeric and bird eye chilis are not available, you can use 2 tsp turmeric powder and 2 tsp red chili powder respectively as an alternative.
Curry Ingredients
1 small stick Lemongrass
1/4 cup red bell pepper
1/4 cup yellow bell pepper
1/4 cup green bell pepper
1/3 cup broccoli
1/3 cup baby corn
1/3 cup zucchini
Curry paste
2 cup coconut milk
2 tbsp gram flour
2 tbsp oil
1 tsp sugar
Salt as per requirement.
Khow Suey Curry Recipe
Heat the oil in a pan and pour the above-made paste into it. Sauté it for 2 minutes to remove the rawness of the ingredients.
Once the oil separates, add gram flour, and cook it for 2 minutes with continuous stirring.
Next pour coconut milk. Whisk it continuously to avoid forming lumps. Bring the milk to a boil and add all chopped vegetables into it.
Note: For extracting homemade coconut milk, please checkout the below link.
Sprinkle salt as per requirement and let the curry simmer along with veggies for around 7-10 minutes. It will thicken with time. Hence, if required, add water to adjust the consistency of the curry.
Once done, add 1 tsp sugar. Stir the mixture and turn off the flame.
Serve the hot curry with garlic sautéd noodles and below mentioned condiments.
Condiments:
Roasted peanuts
Chopped Bird eye chili
Chopped Coriander
Lemon
Fried Garlic
Fried onion
Fried noodles
Take noodles on the plate and pour curry above it. Then sprinkle all condiments and squeeze a lemon into it.
A mouth-watering Khow Suey is ready to relish.
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