Khow Suey is a Burmese comforting noodle dish with coconut milk broth and served with an assortment of toppings like fried garlic, fried onion, cilantro...The dish is traditionally made with meat but this vegan version includes veggies cooked in the coconut milk soup which turned out so comforting and soulful. This is a regular dish in our home and I keep tweaking the recipe around as per my taste. The winter is approaching and what better dish to make!
This recipe is absolutely simple to make and use your choice of veggies and meat. The recipe is adapted from @sprigandvine.in ... please keep me posted once you try out this recipe. Its always good to hear your feedbackđ€
INGREDIENTS
To make the Khow Suey paste:
3-4 dried red chilli (Kashmiri or other), soaked in hot water for 15 minutes
1 medium sized onion, roughly chopped
6-8 cloves of garlic
1 tablespoon chopped ginger
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon roasted cumin powder
½ teaspoon ground black pepper
To make the curry:
2 tablespoons oil
3 heaped teaspoons chickpea flour
1- 1.5 cups water
2-3 stalks green onions, white parts only, finely chopped
1 cup diced veggies — mix of carrots, beans, zucchini, mushrooms
600ml coconut milk
2 tablespoons soy sauce
Salt, to taste
1-2 tablespoons lime juice
To serve:
Boiled rice noodles or wheat noodles, spaghetti or linguini
Garnishes: green onions, crispy fried shallots, fried garlic, crushed peanuts, chopped coriander leaves, red chilli flakes, lime juice
2 tablespoons oil
3 heaped teaspoons chickpea flour
1- 1.5 cups water
2-3 stalks green onions, white parts only, finely chopped
1 cup diced veggies — mix of carrots, beans, zucchini, mushrooms
600ml coconut milk
2 tablespoons soy sauce
Salt, to taste
1-2 tablespoons lime juice
To serve:
Boiled rice noodles or wheat noodles, spaghetti or linguini
Garnishes: green onions, crispy fried shallots, fried garlic, crushed peanuts, chopped coriander leaves, red chilli flakes, lime juice
METHOD
Add all the ingredients for the Khow Suey paste in a food processor or grinder and make a smooth paste. Add a tablespoon or two of water to help the paste come together.
Heat the oil in a wok over medium heat. Add the curry paste and cook, stirring constantly, for 4-6 minutes, until the paste takes on some colour.
Add the chickpea flour and cook for another 3-4 minutes. Add 1 to 1.5 cups water and whisk fast and well, until no lumps remain and the mix is smooth.
Add the diced veggies into the wok and sauté for 5 minutes. Add coconut milk and a splash of soy sauce and bring the curry to a mild boil.
Reduce the heat and simmer for another 5-7 minutes. Season with salt. Taste and adjust seasoning. Turn off the heat and finish with a squeeze of lime to balance out the flavours in the curry.
To serve, divide the rice noodles/spaghetti among bowls. Top with a generous amount of the Khow Suey curry, and garnish with crispy fried shallots, fried garlic, green onions, crushed peanuts, chopped coriander, red chilli flakes and a squeeze of lime.
Add all the ingredients for the Khow Suey paste in a food processor or grinder and make a smooth paste. Add a tablespoon or two of water to help the paste come together.
Heat the oil in a wok over medium heat. Add the curry paste and cook, stirring constantly, for 4-6 minutes, until the paste takes on some colour.
Add the chickpea flour and cook for another 3-4 minutes. Add 1 to 1.5 cups water and whisk fast and well, until no lumps remain and the mix is smooth.
Add the diced veggies into the wok and sauté for 5 minutes. Add coconut milk and a splash of soy sauce and bring the curry to a mild boil.
Reduce the heat and simmer for another 5-7 minutes. Season with salt. Taste and adjust seasoning. Turn off the heat and finish with a squeeze of lime to balance out the flavours in the curry.
To serve, divide the rice noodles/spaghetti among bowls. Top with a generous amount of the Khow Suey curry, and garnish with crispy fried shallots, fried garlic, green onions, crushed peanuts, chopped coriander, red chilli flakes and a squeeze of lime.
Above pictures are copyrighted
1 comment:
Definitely trying this out very soon ! Thanks for sharing !:-)
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