I have to tell you that this is one of the best and easiest curries I’ve ever tried! I discovered Burmese curry in India for the first time and ever since I’ve been obsessing about it because it’s so damn delicious! It consists of egg noodles, coconut milk, chicken (or veggies, if you are veg) and lots of toppings which make this dish so special: you can add fried onion, burnt garlic, spring onions, peanuts, coriander and lime wedges. The combination is simply unexpectedly good!
But what is actually the real origin of this dish?
When Myanmar was occupied by British people in the 19th century, the trade was blooming and once it started blooming, Indians came to Burma (the name of Myanmar given by the British people) to make a living. It is believed that in this period of time the Khow Suey came into existence as a fusion between Burmese and Indian cuisine. This is a reason why Burmese curry is so famous throughout India. There are also versions of the story too, but if I dive deeper, I’m sure you’ll lose your appetite. So go ahead and prepare this, I promise you won’t regret❤️
Start by heating 1 tbsp of coconut oil in a pan and fry the garlic and ginger for about 1 minute. Make sure you don’t burn the garlic and the ginger. Add the chicken, some salt and the spices, add a little bit of water in order not to burn the spices and cook the chicken for 5 minutes.
After 5 minutes, add the coconut milk and the aromatics (chilli, the kaffir lime leaves and lemongrass) and boil for further 5 minutes.
In the meantime, boil the egg noodles as per the instructions on the package. After they are done, rinse them under tap cold water in order to stop the cooking process, drain them well and add1 tsp of oil to them so they won’t stick.
Assembly: Place the noodles in the middle of the bowl and then add the curry to it. Add the toppings (coriander, burnt garlic, spring onions and peanuts) and top everything with the boiled egg.