Khao Suey | Burmese Noodle Dish with Chicken Gravy



I was introduced to Khao Suey by a friend sometime ago.
What a simple dish with a symphony of flavours and undertones of textures – all in one bite.
One of the best One-pot Meals I’ve ever had. It is a Burmese staple dish, also prepared with pork or mutton (I cook it with chicken). Though traditionally Burmese in origin, the dish is also very popular in parts of South East Asia like Thailand and Malaysia.



So I was at a friend’s place when we decided to order out and she wanted me to try out this amazingly delish dish ! I remember, not being able to finish it and she insisted I take a doggy pack back home for KJ.
KJ loved it instantly (for the native love of coconut) and for a couple of times we went all the way to the other end of the town (which is some 2 hours away) only to pick up this dish from the Burmese joint but soon the recipe was sourced at home and now there is no stopping…. Khao Suey is now a regular dish for Sunday afternoons followed by a siesta !! Simply Heaven !!


Khao Suey


Ingredients
1 packet Noodles

½ kg boneless chicken thigh pieces cut into bite sized pieces

3-4 onions chopped fine

6-7 cloves garlic grated together with

1 ½ ” of ginger

2-3 tbsp besan (gram flour)

400 ml Coconut Milk 

1/2 tsp Haldi

1/2 tsp Chilli Powder 

Salt to taste

Garnish

Chopped spring onions

Deep fried sliced onions

Chopped coriander

Chopped green chillies

Fried garlic flakes

Boiled egg chopped small

Noodles (raw) fried

Peanuts – fried / roasted broken into pieces

Lime cut into quarters

Directions

1. Fry onions till soft. Do not brown. 

2. Add ginger, garlic paste. Fry till it smells like it is done, approx. 3-4 minutes. 

3. Add the chicken, turmeric and chilli powder. Fry till the chicken turns white and is coated well with the spices. Basically the chicken should be 70% cooked.

4. Remove the chicken from the pan and in the same pan add besan and dry roast till aroma rises. Add a 400 ml of water or chicken stalk. Keep whisking continuously so that no lumps are formed.  

5. Now add coconut milk. Also add the salt now. Bring to boil and let it simmer till the gravy thickens. Add the chicken pieces and give it a boil or two. 

6. For the noodles, boil water. Enough to cover the noodles. Put in noodles only after water starts boiling for 7 minutes. Add a pinch of salt, a tsp of oil and a garlic pod to the water along with the noodles. Strain and let it sit for about 7 minutes. 

To Serve:

Serve in a bowl – first the noodles, top it with the gravy generously till the noodles are well covered and top with the all the garnish.

Happy Cooking !!

2 thoughts on “Khao Suey | Burmese Noodle Dish with Chicken Gravy

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