Making Khaoswey – a Burmese noodle curry dish has been on my mind for the longest time. So this weekend I took it upon me to make it. The weather played the perfect role and Khaoswey it was for lunch on a rainy Saturday afternoon. Its pretty easy rustling up this dish , just needs a bit of preparation. The addition of an array of condiments like fried garlic, fried onions and crushed peanuts adds a lovely texture to the dish. I made a chicken version but a veg version tastes just as great. This one is a must try dish for everyone!
- For the curry:
- Onion - 1 small
- Ginger - 1" piece
- Garlic - few cloves
- Cumin seeds - 1 tsp
- Coriander seeds - 1 tsp
- Dried red chillies - 2 or as per taste
- Boneless chicken - 200 gms - cut into small bite size pieces
- Gram flour - 1 tbsp
- Coconut milk - 1 cup
- Turmeric powder - 1tsp
- Salt - to taste
- Sugar - 1tsp
- Refined oil - 1 tsp
- Condiments:
- Boiled Noodles
- Fried onions
- Fried Garlic bits
- Crushed roasted peanuts
- Some Boiled eggs
- Chopped coriander
- Chopped spring onions
- Chopped fresh chilies
- Few lime wedges
- To make the curry:
- First make a paste with onion,ginger,garlic,cumin,coriander and dried chilies,
- In a pot, heat the oil.
- Add the paste mix. Fry for 2 mins
- Add the gramflour. Fry till fragrant.
- Now add the pieces of chicken, turmeric powder, salt and sugar.
- Once the chicken is browned, add half a cup of warm water.
- Cover and cook for 2 mins.
- Now add the coconut milk and let it simmer on low heat for about 2-3 mins.
- Remove from heat and keep side.
- To assemble the bowls
- In a bowl, put some boiled noodles and ladle the hot curry over it.
- Garnish with the condiments of your choice,a good squeeze of lime.
- Serve hot.