Burmese Khowsuey
660kcal
Ingredients
For the Curry:
- 2 lbs. boneless chicken thighs or beef cut into bite-sized pieces
- 4 cups coconut milk
- 4 cups chicken or beef broth
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 inches of fresh ginger, peeled and grated
- 2 tsp turmeric
- 2 tsp chili powder
- 2 tbsp fish sauce
- 2 Salt and pepper to taste
- 2 tbsp vegetable oil
For the Toppings:
- 1 package dried egg noodles
- 2 cups bean sprouts
- ½ cup chopped scallions
- ½ cup chopped cilantro
- ½ cup chopped peanuts
- 2 limes, cut into wedges
- Chili flakes or hot sauce (optional)
Equipment
- Large pot for cooking the curry
- Medium pot for boiling noodles
- Cutting board and Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Bowls for serving
Method
- In a large pot, heat the vegetable oil over medium-high heat. Add the onions, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
- Add the chicken or beef to the pot and cook until browned on all sides.
- Add the turmeric, chili powder, salt, and pepper, and stir to coat the meat evenly.
- Pour in the coconut milk and broth and bring to a boil. Reduce the heat to low and let simmer for 20-30 minutes or until the meat is tender.
- Add the fish sauce to the pot and stir to combine.
- Cook the egg noodles according to package instructions.
- To serve, place a portion of noodles in a bowl and ladle the curry over the noodles.
- Top the curry with bean sprouts, scallions, cilantro, and chopped peanuts. Squeeze a wedge of lime over the top and sprinkle with chili flakes or hot sauce if desired.
Nutrition
Serving1bowlCalories660kcalCarbohydrates35gProtein44gFat39gSaturated Fat27gCholesterol105mgSodium800mgPotassium1300mgFiber5gSugar7g