Khow Suey is something I’ve always eaten at restaurants and enjoyed it everytime. I used to think there’s probably a lot of effort involved in making them considering all the extra condiments and toppings. But it’s actually quite a simple Khow Suey recipe once you make it. 🙂
My Burmese Chicken Khow Suey turned out so good! It was a flavour bomb, and the curry paste being a major part of it. It sure was high on the spice meter, but I love a good chilli kick. And I like to always enhance regular flavours, and this curry paste had Sriracha and Chilli Garlic Oil for that extra umaminess. You can always make a vegetarian version of this Khow Suey too with beans, carrots, broccoli, cauliflower, etc. But for me, making this with Chicken Thighs added such good meaty flavour. Add toppings of crushed roasted peanuts, fried onions, fried garlic, boiled egg, some coriander, green onions and a squeeze of lime, it’s so wonderful ❤️
#khowsuey #curry #recipe
Ingredients (Serves 4):
350g Egg Noodles
500g Chicken Thighs (bite sized pcs)
100g Green French Beans (chopped)
200 ml / 1 Cup Thick Coconut Milk
200 ml / 1 Cup Thin Coconut Milk
2 tbsp Coconut OilWater (for boiling noodles)
Curry Paste: (makes 1 cup – Use as per spice preference)
2 Onions (chopped in quarters)
1 Green Onion (only whites, chopped)
8-10 Garlic cloves (peeled, whole)
2 inch Ginger (chopped in half, whole)
4 Dry Red Chillies (soaked in hot water)
1 tsp Red Chilli flakes (optional)
1/2 tsp Red Chilli Powder
1 tsp Salt
1 tbsp Coriander Powder
1/2 tsp Turmeric Powder
1 tbsp Fish Sauce (optional)
1 tbsp Sriracha Sauce (Special ingredient – optional)
1 tsp Chilli Garlic Oil (Special ingredient – optional)
1/2 tsp Salt
1 tbsp Ginger Garlic paste
1/2 tsp Red Chilli Powder
1 tbsp Curry Paste
1 Lemon (squeezed)
1 Onion (sliced & fried)
6-8 Garlic Cloves (chopped & fried)
1/2 cup Roasted Peanuts (crushed)
1 Green Onion (chopped greens)
1/4 cup Coriander Leaves
3 Boiled Eggs (quarters)
2-3 Lemons (quarters)
- Start with preparing your curry paste by blitzing all the curry paste ingredients in a blender until a paste like mixture is formed. Keep aside.
- Next marinate your chicken thighs (I used chicken thighs because while cooking the fats enhance the flavours of this Khow Suey). Marinate for atleast an hour.
- Boil your egg noodles and keep aside. Keep all your toppings ready too before the curry is ready.
- Take a deep pan, once hot, add 2 tbsp Coconut Oil and then add your marinated Chicken Thigh pieces and cook on high heat for 1-2 minutes on each side, and then reduce the flame and cook on low heat covered for about 8-10 minutes.
- Take your chicken pieces out of the pan, and keep aside. Don’t take out the chicken fat juices from the pan since that adds to the flavour of the curry. Now in the same pan, add 3/4th of your Curry paste (3/4th is quite spicy, so adjust the amount by adding less if your spice tolerance is low). Let the curry paste cook for about 5-6 minutes until the raw smell of the ingredients goes away and the moisture has been absorbed.
- Now add your chopped french green beans along with the cooked chicken pieces, and stir around well, cooking for about 2-3 minutes until the curry paste has coated them well.
- Now add 1 cup Thick Coconut Milk and 1 cup Thin Coconut Milk, stir around well for about 2-3 minutes bringing the curry to a bowl, and then the curry is done. Add water if you want a looser curry. Check salt at this stage.
- Serve your Khow Suey, with adding noodles in a bowl, then pouring your curry over it and garnish with all the toppings, & squeezing a lemon for that wonderful balance.
Liked this recipe? You must check out the BEST Chicken Coconut Curry recipe too.