Authentic Burmese (Myanmar) Curry Khow Suey | Low-Oil | (Burp)ees

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork is often less expensive.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are gluten-free.

fried garlic

🥗Healthier: baked garlic

💰Cheaper: fresh garlic

Baked garlic offers a healthier alternative with less oil.

Chop beef into bite-sized pieces and place in the instant pot.

Add minced ginger, minced garlic, chopped tomatoes, yogurt, fried onion, and chopped green chili to the beef.

Add roasted coriander seeds, roasted cumin seeds, Kashmiri red chili powder, turmeric powder, garam masala, soy sauce, and a beef cube.

Saute for 5 minutes without adding oil, as the fried onion provides enough oil.

Add 2 glasses of water and set the instant pot to meat stew mode for 30 minutes.

In a separate pot, add 8-10 glasses of water and bring to a boil.

Mix 300 grams of coconut milk powder with the boiling water.

In a bowl, mix 1.5 cups of roasted gram flour with 1 cup of water to prevent lumps.

Add the gram flour mixture to the boiling coconut milk while stirring continuously.

Cook for 5-7 minutes and then turn off the heat, adding salt to taste after cooling slightly.

Boil 1 kilogram of spaghetti in salted water until al dente, then drain and rinse under cold water.

Toss the spaghetti with 1 teaspoon of olive oil to prevent sticking.

Transfer the cooked beef from the instant pot to the coconut curry pot, ensuring some gravy remains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens