Veg Burmese Khow Suey| Curry paste from scratch & how to assemble | Spicy Burmese Noodles recipe

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.

Prepare the curry paste by blending 2 inches of ginger, 18 to 20 garlic cloves, 1 medium spicy green chili, 1/4 cup coriander leaves (with stems), 1 chopped onion, and 1/4 cup water until smooth.

Heat a pot and add 2 tablespoons of oil (olive, sesame, or refined).

Once the oil is slightly warm, add the blended paste and cook on low flame for 1-2 minutes.

Add 2 tablespoons of besan to the paste and cook on low flame for 3-4 minutes to thicken the gravy.

Stir in 1 tablespoon of turmeric powder, 1 tablespoon of red chili powder, and 2 tablespoons of coriander powder, mixing well and cooking for another 2-3 minutes.

Add 1/2 cup of French beans, 1/2 cup of carrots, 1/2 cup of baby corns, and 1/2 cup of broccoli to the pot and fry with the paste for 3-4 minutes on medium flame.

Pour in 1 cup of water, mix well, and cover the pot to let the vegetables cook for 2-3 minutes until slightly tender but still crunchy.

Add 1/4 cup of red capsicum and 1/2 cup of tofu (or paneer), along with 1/4 cup of yellow zucchini, cooking for another 2-3 minutes on high flame.

Season with salt to taste and add 1 tablespoon of jaggery powder, mixing well.

Pour in 2 to 2.5 cups of coconut milk and mix thoroughly, cooking for another 3-4 minutes.

Add 1 cup of water and bring the gravy to a boil, covering the pot for 2-3 minutes.

Finish the gravy by adding the juice of 1 lemon for a balanced flavor.

For the fried garlic, heat 2 tablespoons of oil, add chopped garlic, and fry until golden brown, then set aside.

For the chili oil, heat 4 tablespoons of oil, mix in 1/2 teaspoon of salt, 1/2 teaspoon of red chili powder, 1 tablespoon of sesame seeds, and 2 to 3 tablespoons of chili flakes, frying garlic until golden and mixing everything together.

For the fried onions, heat 2 to 3 tablespoons of oil, add sliced onions, and fry until golden brown, then set aside to cool and become crispy.

Boil water in a pot and cook 3 packets of noodles as per package instructions, then strain them.

Assemble the dish by placing noodles in a bowl, topping with the gravy, vegetables, and broth, and garnishing with fried onions, fried garlic, spring onions, chili oil, roasted peanuts, and a slice of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens