Veg Khaosuey / Khao Soi - Classic Burmese Recipe. Curry Paste from scratch & how to assemble

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu offers a plant-based option, while pork is often less expensive.

curry paste

🥗Healthier: homemade curry blend

💰Cheaper: store-bought curry powder

Homemade blends can be healthier and tailored to taste.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often more affordable.

Peel and julienne 1 carrot using a julienne peeler.

Chop coriander stems, and slice the middle part of lemongrass, discarding the fibrous top.

In a blender, combine chopped onion, garlic, ginger, coriander stems, green chili, turmeric powder, coriander seed powder, salt, and a little oil to make a paste.

Heat oil in a 3-liter multi-purpose cooker on low heat and add the prepared paste, sautéing until the color changes slightly.

Add besan (gram flour) to thicken the paste and cook it well until it thickens.

Pour in water to ensure the besan cooks properly and mix well to avoid lumps in the paste.

Optionally, add vegetable stock and let it simmer.

Once simmering, add coconut milk and cover the pot, allowing it to simmer for 5-6 minutes until the curry thickens slightly.

Add the harder vegetables first, such as beans, carrot, and baby corn, and cook them for a while before adding broccoli and bell peppers to avoid overcooking.

Add kaffir lime leaves for extra flavor, and check the consistency of the curry, ensuring it resembles a typical curry texture.

In a bowl, place noodles and pour the prepared curry over them.

Customize the dish with toppings like crispy fried onions, crushed peanuts, spring onions, and chili oil, and serve with lemon on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens