Khao suey

  • Prep Time
  • Cook Time
    20 mins
  • Serving
  • View

Burmese Khao Suey!!
5-6 baby corn cut into thin strips
1 carrot cut into thick long strips
10-12 florets of broccoli
1 green zucchini peeled and cut into strips
Steam the vegetables to maintain a crunch to them.

Ingredients for making the paste for the gravy:-
1 medium onion finely chopped
7-8 cloves of garlic
1 1/2 inches Ginger finely chopped
2 inch stalk lemongrass finely chopped
1-2 big kashmiri red chillies
1 tbsp cumin seeds
1 tbsp coriander seeds

Roast the cumin seeds,coriander seeds and the chilli . Once cooled blend into a fine paste by adding the onion, garlic,lemon grass stalk and ginger to it. If too thick add little water.

For the gravy:-
2 tbsp gram flour roasted
1 1/2 cup coconut milk
salt to taste
1 cup Water
1 tbsp sugar
1/2 cup soba noodles boiled and cooled

1/2 cup roasted peanuts
1/2 cup fried noodles
2 onions cut thin and fried
15-20 cloves of fried garlic
Some red chilli flakes
Lemon juice
Green onion leaves

Heat oil, add the paste to the oil and cook it on slow till all the raw smells disappear. Once the paste is cooked,add the coconut milk and bring it to a boil on slow gas. Simultaneously roast the gram flour on slow and stir till it leaves a nice aroma, keep stirring to not brown it. Now add it to the coconut milk and blend it making sure there are no lumps. Add water.Once boiled thoroughly add the salt and sugar. Keep the curry aside. Boil the noodles and drain and transfer to a bowl.Keep the steamed vegetables in a bowl aside. Keep the garnishes in different bowls. While sitting for meals, assemble the khao suey in order of noodles, vegetables, coconut curry and the garnishes.


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