Khow Suey

Winter is drawing closer and today felt like a cold British winters day, our bodies were craving something warm so for Iftaar I served a comforting bowl of Khow Suey. Khow Suey is a Burmese noodle dish with a spiced coconut milk sauce served with different contrasting condiments that takes the dish to another level. My recipe consists of dry roasting spices and allowing the chicken to cook in those spices, the flavours are so beautiful! I served the Khow Suey with spaghetti, chopped coriander, red onion, julienne ginger, chilli flakes, spring onion, fried pastry sheets and freshly squeezed lime!

Khow Suey

Serve 4-6

Step 1

Marinate 250 grams chicken fillet cubes with 1 teaspoon crushed ginger, 1 teaspoon crushed garlic, salt to taste, 1 tablespoon red chilli powder (or to taste), 1 teaspoon crushed black pepper, 2 teaspoon lime juice and 1 tablespoon yogurt.

Step 2

In a small pan, dry roast 2 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2 dried red chillies, 1 teaspoon grated/desiccated coconut and dry roast till aroma comes through. Add this to a blender with 1/2 teaspoon crushed garlic, 1/2 teaspoon crushed ginger and splash of water, blend to a smooth paste.

Step 3

In a pan heat oil and add 1 finely chopped onion and braise till light brown in colour.

Step 4

Add the roasted paste and braise into the onion. Add marinated chicken and allow chicken to cook through.

Step 4

Add 400g coconut milk with 2 cups water, 2 teaspoon coconut flour and bring to a boil on low. Taste for salt.

Should be a soup consistency.

To serve

Boil spaghetti

Chopped coriander

Fresh lime

Finely chopped red onion

Fried Pastry Sheets

Julienne Ginger

Chopped coriander

Spring Onion

Chilli Flakes

Serve the soup and topping separately


Lots of love

BKD Notes:

Dry roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Unlike other dry heat methods, dry roasting is used with foods such as nuts and seeds (Wikipedia).

If you do not want to dry roast and to save time you can add whole cumin, red chillies and the coriander seeds while heating oil and braising the onion, and add the ginger, garlic and coconut once onion braise.

It’s better to use fresh grated coconut if possible.

You can use any type of noodles.

You can substitute coconut powder for chickpea flour

It’s better to use coconut milk than coconut cream due to consistency but you can also mix coconut cream with fresh milk if you can’t find coconut milk.