How to make Khow Suey - Noodles in a Coconut Curried Sauce By Chef Nitin Pal Singh

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.

Heat a pan and add some oil.

Let the oil heat up.

Add chopped garlic and chopped onion to the pan and stir well.

Wait until the garlic and onion are golden brown.

Add red curry paste to the pan and sweat it a bit.

Add turmeric powder, a little bit of curry powder, and a little bit of coconut milk to the curry paste and mix evenly.

Add salt and sugar to taste, and a bit of water.

Add chicken to the pan, allowing it to absorb the flavors of the curry paste.

Add more coconut milk and more water to achieve a watery consistency.

Add vegetables to the curry mixture.

Finish the curry by adding chopped coriander and spring onion, reserving some for garnish.

Serve the curry over steamed noodles.

Garnish with golden garlic, crispy fried onion, roasted and crushed peanuts, red chili powder, lemon wedges, chopped coriander, chopped spring onions, crispy noodles, and a boiled egg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens