Burmese Coconut Chicken Curry Noodles [Shwe Taung Noodles] [Myanmar Street Food]

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for fish sauce in vegetarian diets.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a healthier protein option, while chickpeas are more economical.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric and cumin

Homemade blends can be healthier and cheaper.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add chicken pieces and brown on all sides, about 5-7 minutes.

Sprinkle in curry powder and cook for 1-2 minutes to toast the spices.

Pour in coconut milk and chicken broth; bring to a simmer.

Add fish sauce, lime juice, sugar, salt, and pepper; stir to combine.

Cover and simmer for 20-25 minutes until chicken is cooked through.

Meanwhile, cook rice noodles according to package instructions; drain and set aside.

Remove chicken from the pot, shred it, and return it to the curry.

Serve the curry over the noodles, garnished with chopped cilantro and green onions.

Cooking Techniques

Spice Level:

Allergens