Burmese Chicken Curry | Khao Suey | Myanmar Country No. 46 |

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers umami flavor and is widely available.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and sweetness.

Start by roughly chopping red onion and adding it to a blender with 5 cloves of garlic and 1 teaspoon of minced ginger.

Add 1/3 teaspoon of red chili flakes, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 2 tablespoons of chickpea flour, and 2 teaspoons of turmeric to the blender.

Blend everything until it forms a nice paste and set it aside.

Boil eggs while preparing other ingredients.

Heat peanut oil in a pan and fry chopped onions until crispy and brown, then remove and drain on paper towels.

Fry garlic until lightly brown, then remove and drain on paper towels.

Prepare Singapore noodles in a separate pan until golden and crispy without adding oil.

Add the curry paste to the frying pan with a little oil and then add chicken pieces to brown them.

Season with salt and add coconut milk and half a cup of boiling water, then simmer for about 30 minutes until the sauce thickens.

Serve the curry over the noodle base and garnish with boiled eggs, fried garlic, fried red onions, crispy noodles, and coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens