Signature culinary demonstration recipe | Burmese-inspired coconut curry noodle bowl
Ingredients for making the Khao Sui
Ingredient Quantity
Chicken, diced or shredded 1 kg
Coconut milk 2 litres
Chicken stock 1 litre
Boiled egg noodles 1.5 kg
Onion, chopped 300 g
Tomato, chopped 250 g
Ginger-garlic paste 100 g
Chickpea flour 100 g
Turmeric powder 15 g
Coriander powder 25 g
Cumin powder 15 g
Red chilli powder 15 g
Curry powder 30 g
Lemongrass 2 stalks
Fish sauce 50 ml
Lime juice 100 ml
Oil 150 ml
Salt To taste
Ingredient Quantity
Chicken, diced or shredded 1 kg
Coconut milk 2 litres
Chicken stock 1 litre
Boiled egg noodles 1.5 kg
Onion, chopped 300 g
Tomato, chopped 250 g
Ginger-garlic paste 100 g
Chickpea flour 100 g
Turmeric powder 15 g
Coriander powder 25 g
Cumin powder 15 g
Red chilli powder 15 g
Curry powder 30 g
Lemongrass 2 stalks
Fish sauce 50 ml
Lime juice 100 ml
Oil 150 ml
Salt To taste
Preparation method
Heat oil in a heavy-bottomed pot. Add chopped onions and sauté until golden.
Add ginger-garlic paste and cook until aromatic.
Add turmeric, cumin, coriander, chilli powder and curry powder.
Add tomatoes and cook until the masala releases oil.
Add chickpea flour and roast gently for 2–3 minutes.
Slowly whisk in chicken stock to avoid lumps.
Add coconut milk and lemongrass.
Add chicken and simmer until fully cooked and tender.
Finish with fish sauce, salt and lime juice.
Adjust consistency to a silky, creamy curry consistency.
Condiment station set up
Condiment Preparation
Crispy noodles Deep-fried noodle nests
Fried garlic Golden garlic chips
Fried onions Crispy shallots
Spring onions Finely sliced
Fresh coriander Chopped
Roasted peanuts Crushed
Red chilli oil Infused chilli oil
Boiled eggs Halved
Lime wedges Fresh
Chilli flakes Toasted
One of my personal favorites nutritious coconut rich food.😋😍😘🥰
