Burmese Egg Curry
Burmese Egg Curry
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This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Burmese Egg Curry
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a saucepan and add the onion, cilantro stems, tomatoes, tamarind paste, paprika, turmeric, chili powder, fish sauce, vegetable stock 1/2 cube.
  2. Simmer this mixture for 1-2 hours, stir once in a while, until it reduces the use a potato masher to smash any lumps and make the sauce a bit smoother. Continue simmering the sauce.
  3. While the sauce is simmering, cook the eggs, these are hard boiled but have a creamier yolk, use your favorite method but cut back a minute or two on the cook time, then cool with running tap water and gently peel the eggs and cut in half lengthwise.
  4. Add the egg halves to the curry sauce and gently stir to coat the eggs, sprinkle a few cilantro leaves in and stir to mix those in.
  5. To serve, spoon egg halves into serving bowls and top with a few cilantro leaves and have red radish, sliced cucumber, and lettuce leaves on the side.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.

Variant: 1. Use hard boiled, whole, quail eggs in place of the chicken or duck eggs.

Adapted from an internet recipe.

Khow Suey (ခေါက်ဆွဲ)
Khow Suey (ခေါက်ဆွဲ)
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Votes: 1
Rating: 5
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This is a Burmese dish consisting of curried chicken with coconut milk served over Chinese egg noodles as a soup. I made this on 17 Aug 2017, delicious to say the least.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Khow Suey (ခေါက်ဆွဲ)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Burmese dish consisting of curried chicken with coconut milk served over Chinese egg noodles as a soup. I made this on 17 Aug 2017, delicious to say the least.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Add the oil to a large deep skillet, heat then add the onion and cook until translucent, then add the garlic and ginger. Cook for a few more minutes, then mix in the cinnamon and add the bay leaves.
  2. Add the chicken to the pan and cook 8-10 minutes or until it changes color, then add the turmeric, coriander, soy sauce, cumin, chili powder, chicken stock, and bring to a boil.
  3. Add the corn starch to half a cup of water, and stir that into the pan and reduce heat to a simmer and cook until thickened. Then add the coconut milk. and simmer for 5 minutes.
  4. While the pan is simmering, boil some water in a pot and cook the egg noodles until tender, and drain.
  5. To serve, add some egg noodles to a bowl, spoon some curry over the top and top with condiments of your choice, such as a hard boiled egg, Bird's Eye chilies, chopped onion, etc.
Recipe Notes

The chicken would cost about 50 Baht/600 grams. For 4 servings, this is about 37 cents per servings.

Variant: In place of the chicken, you can use prawns, fish, pork, or beef.

Provided courtesy of good friend, Stephen Connell.
United States.