Print Options:

Khow Suey – Burmese Curry

Cooking Method , ,
Difficulty Intermediate
Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins
Servings 2
Best Season Suitable throughout the year

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❤️

  • 120 grams egg noodles
  • 400 milligrams coconut milk
  • 300 grams chicken breast (cut into pieces)
  • 1 tablespoon peanuts
  • 2 tablespoons chopped coriander leaves
  • 1 teaspoon burnt garlic (slices the garlic and fry in in very hot oil until golden brown)
  • 1 boiled egg
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 tablespoon spring onion (chopped)
  • Aromatics (optional but strongly recommended):
  • few kaffir lime leaves
  • 1 Piece stalk lemongrass
  • 2 Pieces bird eye chillies (I only used one because it was too hot)
  1. 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.

  2. After 5 minutes, add the coconut milk and the aromatics (chilli, the kaffir lime leaves and lemongrass) and boil for further 5 minutes.

  3. 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.

  4. 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.