Khow Suey (ခေါက်ဆွဲ)
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.
Ingredients
- 600 grams chicken breasts, cut into bite size pieces, (1-1 ¼ lbs)
- ½ cup cooking oil
- 1 tablespoon garlic, smashed and minced
- 1 tablespoon fresh ginger, minced or 1/4 teaspoon powdered
- 1 onion, diced
- ½ teaspoon ground cinnamon
- 2 bay leaves
- 1 teaspoon ground turmeric
- 1 teaspoon ground corriander
- 1 teaspoon ground cumin
- ¼ teaspoon chili powder
- 2 tablespoons soy sauce
- 1 cup coconut milk
- 2 tablespoons corn starch
- 200 grams egg noodles, (6 ozs)
- 4 cups chicken stock, fresh or from powder
Instructions
- 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.
- 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.
- 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.
- While the pan is simmering, boil some water in a pot and cook the egg noodles until tender, and drain.
- 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.
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.