Khow Suey (Noodles in a Coconut Curried Sauce)
Noreen March 21, 2013 10
Khow Suey is a Burmese (from Burma) noodle dish with a delicately spiced coconut milk sauce and is served up with an array of different contrasting condiments/toppings that takes this dish to the next level and give it a burst of amazing flavors.

PTR- Khow Suey

My mom made  Khow Suey as a Sunday special  family meal when I was growing up and it was easily one of my favorites, still is. I can’t quite pin point what it is about this dish that I love so much, whether it’s the delicate yet creamy coconut milk sauce, the tanginess of the lime you add at the end or the mix of garnishes you put on top…the crispy garlic and onion with the freshness of cilantro and green onion…not to mention the heat when you bite into a sliced chili pepper…..yummm. I’m drooling just thinking about it.

PTR- Khowsuey

My mom always used spaghetti instead of traditional egg noodles and it worked so well, I’ve just always stuck with it. So while this may not be a traditional version of the dish (I also don’t use any flour/lentil for thickening), it’s my mom’s recipe…the one I love.

Do let me know in a comment below if you try it and like it…I’m excited to share this one!

Khow Suey Recipe (Part-1)Khow Suey Recipe (Part-2)Khow Suey by PictureTheRecipe

Khow Suey Recipe
(makes 5-6 servings)

Ingredients:
* 1 pack (1lb) of Spaghetti
* 2 large Chicken breasts
* 1 tbsp grated garlic (about 4 cloves)
* 1/2 tbsp grated fresh ginger (about an inch)
* 1/2 tsp turmeric powder
* 1 tsp cumin seeds
* 4 dry red chili peppers
* 10-15 curry leaves (can you Thai basil instead)
* 2 cans (14oz each) Coconut milk
* 1/2 a lime
* Salt to taste

For the toppings/ garnishes:
* 6 eggs
* 6 cloves garlic
* 2-3 shallots
* 2-3 green onions
* handful of chopped cilantro
* lime wedges
* 1-2 chili peppers
* 3-4 tbsps vegetable oil for frying

Method:
- Start by cutting the chicken breasts into small bite sized pieces and toss them in a bowl.
- Add 1 tablespoon of freshly grated garlic and half that of freshly grated ginger to the chicken.
- Sprinkle over the turmeric powder and some salt. Mix everything well so that all the chicken pieces are coated in the marinade. Let the chicken sit in the fridge, marintaing while you get everything else ready.
- Next, prepare all the toppings and garnishes. Hard boil the eggs, roughly chop the cilantro and finely slice the green onion and chili peppers at an angle. Set them aside in little condiment bowls.
- Finely slice the shallots and garlic (I used a mandolin slicer).
- Heat 3-4 tablespoons of oil in a small wok/skillet. Then fry the garlic slices until they turn a light golden. Remove them as soon as they turn golden (it’s literally a few seconds from golden to burnt) using a slotted spoon and place them on a paper napkins to drain the excess oil.
- Separate the onion layers, into strands and fry them in the same oil the same way you fried the garlic, until it turns golden. It’s best to do them in batches if your pan is small so that it browns evenly. Remove the fried onion with a slotted spoon and drain it as well.
- Transfer the same oil (now flavored with garlic and onion) to a large pot. We’ll use it to brown the chicken and make the sauce.
- In the meantime, boil your spaghetti according to the instructions on the packet. you can use chinese style egg noodles, but I’ve always just preferred spaghetti for this dish although it’s not traditional.
- Once the oil is hot in the big pot, work quickly and add the cumin seeds, dried red peppers and curry leaves to the oil. They’ll immediately start sputtering and will brown quick so give it a stir.
- Add the marinated chicken pieces and fry them with the spices untill they turn white or brown slightly..
- Lower the heat to low-medium and pour in the 2 cans of coconut milk (I used one regular and one can of lite coconut milk) and season it with salt. Bring it up to a simmer, stirring occasionaly.
- Once the sauce has been simmering for about 10 minutes and the chicken is cooked through, turn off the heat. You can add the noodles to the sauce and mix it together or serve the sauce separately….but before you do squeeze the juice of half a lime into the sauce for a touch of tanginess. It lifts up the whole dish, I promise!
- Serve the noodles hot with all the assortment of condiments/toppings/garnishes so everyone can customise the dish to their taste. I personally like all the topppings…and lots of it! Sluuuurp!




10 Comments »

  1. Fatema January 15, 2014 at 3:42 am - Reply

    Dear Noreen

    My husband asked me to make Khow Suey for him (his mouth was watering as he spoke about having it at his friends house as a kid and that his friends mum’s khow suey was the best!)I’d never heard of it- tried your recipe and he couldn’t stop praising me. It was delicious. Thank you. Last night he had his friends over for the first time since our marriage so I made it again and the guests were so impressive with it. they enjoyed putting on the toppings and my husband was so proud of me. So I made a promise to write to you and thank you, and you mum!

    Know suet

    • Noreen January 15, 2014 at 1:19 pm - Reply

      That is so lovely to hear Fatema. Khow Suey brings back such warm memories for me, it’s easily one of my favorites. It’s a fairly simple recipe to make too. Thanks for writing in, it was truly heart warming to hear your story. =)

  2. Ayesha January 21, 2014 at 2:35 pm - Reply

    Hi,

    I’m completely obsessed with this recipe! Khow Suey is one of my most favorite and memorable recipes from childhood, and I’m so excited to be able to make it now! I have made this for SO many people and they all rave about it.

    Thank you!!!!
    Ayesha

  3. Kasturi Ray July 29, 2014 at 7:28 pm - Reply

    Was searching for an authentic khow shey recipe. Happy I reached your site. Will be making it for my family tomorrow. Loved the way you have meticulously explained every step & the quantities to be used.

  4. Huma August 7, 2014 at 10:15 am - Reply

    My Mom grew up in burma ,spend her whole life there. This is not an authentic recipe. It misses the chicken gravy which we put in it alongside coconut gravy.

    • Noreen August 11, 2014 at 7:50 am - Reply

      As stated in the post Huma, this isn’t a traditional Khow Suey recipe, it’s a personalized version of it.

  5. Ben August 25, 2014 at 9:38 am - Reply

    Your recipe left out the gram flour (basin flour) which is a vital ingredient for khao swè. Also, the true Burmese recipe will not need the cumin powder. Adding cumin powder to it Indianises this Burmese delicacy into an Indian curry. Also left out were the fried hard tofu, another vital ingredient,

    • Noreen August 25, 2014 at 10:12 am - Reply

      As CLEARLY stated in the write up before the recipe, I have made note that this isn’t the traditional recipe (just my version of the dish) and have even mentioned leaving out the gram flour for thickening. If you’re looking for an authentic Burmese recipe, please look else where.

  6. Crystal September 7, 2014 at 11:28 am - Reply

    Tried this recipe tonight and it turned out fantastic!! I did add chilli flakes and slit green chillies to the gravy while it was simmering because I eat spicier food than most but other than that followed everything as explained. My inlaws are memon and tend to cook this often but they spend literally a better part of the day preparing, took me barely 45 minutes! Thanks so much for this! This is going in my recipe book!

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