Khao Suey Recipe

Khao Suey is a modified version of Singaporean rice originated from mountainous Burmese Shan State. It is a soupy noodle dish made with curried beef or chicken and served alongside variety of condiments. You  can also enhance the tanginess of this dish by sprinkling some lemon on it. Check out the simple yet amazing exotic recipe below.


Source: Food Fusion


Ingredients for Coconut Curry

  • Besan (Gram flour) Roasted ½ Cup
  • Dahi (Yogurt) 2 Tbsp
  • Haldi powder (Turmeric powder) ½ Tsp
  • Pani (Water) 1-2 Cups
  • Oil ½ Tbs
  • Lehsan paste (Garlic paste) 1 Tbs
  • Namak (Salt) 1 Tsp or to taste
  • Pani (Water) 4-5 Cups or as required
  • Coconut milk 1 Cup

Ingredients for Chicken Curry

  • Oil ½ Cup
  • Pyaz (Onion) Puree ½ Cup
  • Adrak lehsun paste (Ginger garlic paste) 1 Tbs
  • Zeera (Cumin seeds) 1 Tsp
  • Hari mirch (Green chili) Paste 4-5
  • Tamatar (Tomato) Pureed 3-4
  • Tomato paste 1 & ½ Tbs
  • Namak (Salt) 1 Tsp or to taste
  • Dhania powder (Coriander powder) 1 Tsp
  • Zeera powder (Cumin powder) 1 Tsp
  • Haldi powder (Turmeric powder) ½ Tsp
  • Lal mirch powder (Red chili powder) 1 Tsp or to taste
  • Chicken (Julienne cut or cubes) 700 gms
  • Pani (Water) ½ Cup

Ingredients for Garnish

  • Oil 2 Tbs
  • Lehsan (Garlic) sliced
  • Hari mirch (Green chilies) 4-5
  • Noodles

Ingredients for Assembling

  • Noodles boiled 1 Pack or as required
  • Coconut curry
  • Chicken curry
  • Chili oil
  • Noodles Fried
  • Lehsan (Garlic) Fried
  • Hari mirch (Green chili) Fried
  • Papri/Spicy chips
  • Anda (Egg) Boiled & Chopped 2
  • Hara pyaz (Green onion)
  • Lemon juice

Khao Suey Recipe-1

Directions for Khao Suey

  • Grind gram flour, yogurt, turmeric powder in water until they form a paste
  • Heat oil and fly garlic paste along with the flour mixture while mixing
  • The add water, salt and coconut milk and cook the mixture for about 30 to 40 minutes while stirring in brief intervals
  • Take a wok and saute the onion puree in heated oil for about 2 minutes
  • Next add the ginger garlic paste and cumin seeds and saute them along
  • Now add the tomato puree, green chillies, tomato paste, salt cumin powder, coriander powder, red chilli powder, turmeric powder and mix thoroughly
  • Add the chicken to the prepared gravy and add water to it
  • Cook the mixture on low flame for about 10 minutes and set it aside when it seems ready
  • Meanwhile, take a frying pan and heat some oil in it
  • Fry garlic and green chillies in the oil until they’re light golden
  • Also add some noodles in the pan and fry them until they turn golden and crispy
  • Finally add red chilli flakes and fry for another 1 minute before turning the flame off
  • Set the mixture aside for garnishing later
  • For assembling, put the noodles together with coconut curry, chilli oil, chicken curry
  • Then garnish with fried green chillies, fried garlic, egg, papri, green onion and lemon juice
  • Spicy and exotic Khao Suey is ready to be served and savoured