Sadia Hussain

Khawsuey Recipe

Khawsuey is a Burmese noodle dish that is basically comfort in a bowl.

I fell in love with Khawsuey the very first time I ate it at a friend's house in Singapore... like 20 years ago. The creamy coconut curry doused over noodles is so delicious but the toppings are the best part of this dish!


There are so many variations to making Khawsuey. Some recipes call for beef or mutton. Some call for onion in the curry with no gram flour and I think everyone has their own favorite toppings.


My version is made with chicken, gram flour and loads of coconut cream! It's a great dish to serve a crowd so next time you want to wow your guests or have a special family dinner try this easy, lip smacking, one dish meal.

Khawsuey Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

1 Hour

INGREDIENTS

  • 1kg/2lbs chicken breast, cubed

  • Cooking oil

  • 1 teaspoon garlic paste

  • 1 teaspoon ginger paste

  • 1 cup hot water

  • 1 chicken stock cube

  • 3 tablespoons gram flour

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon salt or to taste

  • 1/2 teaspoon red chili powder or to taste

  • 1/2 teaspoon coriander powder

  • 2 cans coconut cream

  • 1 box of spaghetti


For the toppings

  • A handful of spaghetti boiled, drained and deep fried until crispy

  • 3 garlic cloves thinly sliced and sautéed until light brown and crispy

  • 2 stalks spring onions, chopped

  • A handful of fresh coriander, chopped

  • 1 tablespoon ground chili flakes 

  • 3 lemons, cut in half

  • A handful of potato chips, broken up

  • 2 eggs, boiled and chopped

METHOD

  1. In a large pan, heat oil and sauté garlic and ginger for 2 minutes.

  2. Add chicken and sauté on medium heat for 10 minutes.

  3. Remove chicken from pan and set aside in a bowl.

  4. In a bowl, mix hot water, chicken stock cube, gram flour, salt, red chili powder and coriander powder. Add to pan and cook for 5 minutes.

  5. Mixture will thicken, you may need to add more hot water and cook for 15 minutes.

  6. Add chicken and cook on low heat for 5 minutes.

  7. Add coconut cream and mix well.

  8. Boil spaghetti right before serving.

Tips and Bits

I use coconut cream because I like a thick gravy. You can use coconut milk for a thinner gravy.


Some other great toppings are crispy fried onions, slivered fresh ginger, chopped green chili, dried shrimp.


The crispy spaghetti topping is my favorite. The boiled spaghetti will fry up into a big bunch. Take it out of the oil and let sit for 2-3 minutes. Break it up with a rolling pin or bottom of a bowl.


Roast and ground coriander seeds to powder. Store in an airtight container.

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