Posts Tagged ‘asian cuisine’

Khow Suey (Traditional Burmese Coconut Curry Dish)

A fabulous asian dish with spicy coconut curry base,noodles and vegetables.

The original dish uses shrimp and chicken, this vegetarian version is equally delicious and wholesome.


2 cans of coconut milk ( Not cream of coconut, that is sweet, milk is plain so do read the label carefully)

1 cup each of boiled, diced fine, potato, green beans and carrots.

1/2 packet of regular spaghetti/noodles (not angel hair or thin pasta, just regular noodles, I use barilla plus spaghetti)

1 medium size onion, 4 cloves garlic, 2 table spoons of besan or 1 tsp of corn flour + 1/4 cup water.

A few green chillies diced very fine.

1 tsp of turmeric, red chili and coriander powder

Green chillies, lemon juice and coriander chopped, for garnishing.

Loaf of french or Italian bread to go with it, sliced.

Step 1 : Making the curry:

Saute the onions in oil until golden, then add minced garlic, 2 tbs besan.

Saute again for a few mins until the besan is lightly cooked.

If using corn flour mix, then add that to the coconut milk.

Add the coconut milk, salt, turmeric, chili powder, cumin powder. ( I usually add these generously so its tasty and spicy)

Add 1 -2 cups of water to the coconut milk to thin it down

Simmer the curry until it thickens (nice consistency and is not watery, just like you would make kadhi )

Step 2 : Noodles

Boil the noodles in ample water just as you were making pasta. (cook until its firm enough to bite but not undercooked, al-dante )

Drain them and immerse them in cold water. Keep it aside

Step 3 : Vegetables

Fine dice the veggies and boil them (don’t over cook them)


Make individual servings, this dish cannot be pre-assembled for a group.

In a bowl, put one or two slices of bread, ladle the veggies, noodles and pour the curry.

Garnish with diced green chilies and lemon juice and coriander leaves.