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–+ servings

Veg Burmese Khao Suey

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

For the Curry Paste
  • 1 Cup Cilantro leaf and stalk
  • 5 Cloves Garlic
  • 1 Inch Ginger Stalk
  • 1 Small Green Chili Pepper
  • 1 Stalk /Tbsp Chopped fresh Lemongrass/Storebought Paste
  • ½ Tsp Turmeric Powder
  • 1 Tbsp Oil of your choice
Vegetables
  • ¼ Cup Baby Corn
  • ¼ Cup Carrot
  • ¼ Cup Green Beans
  • ¼ Cup Red Pepper
  • ¼ Cup Green Pepper
Coconut broth
  • 1 Tbsp Oil
  • 2 Can Coconut Milk
  • 2 Small Dry Red Chili
  • 5 Small Curry Leaves
  • 1 Tbsp Lime Juice
  • 1 Tsp Palm Jaggery /Brown Sugar
Toppings
  • 1 Small Sliced fried brown onion
  • 4 Cloves Garlic ,chopped and fried
  • 1 Tsp Red Pepper Flakes
  • ½ Cup Roasted Peanuts
  • ½ Cup Fresh Cilantro
  • 4 Wedges Lemon
Noodles
  • 8 OZ Thin Noodles
Add water for a thin consistency of broth.

Method
 

  1. Grind everything written under curry paste ,and make a fine paste.
  2. Cook noodles according to the package instruction.
  3. Prepare all the toppings.
  4. Take a pan and heat it with one tbsp of oil.
  5. Add red chili and curry leaves. Let them Crackle.
  6. Add curry paste and saute till it releases the oil.
  7. Add coconut milk ,salt and jaggery to the pan.
  8. Let it cook till it thickens to your liking.
  9. Taste and add the lime juice . If needed ½ cup of water to thin out the broth.
Assembley
  1. Take a serving bowl.
  2. Place some noodle and pour some broth on top of the noodles.
  3. Garnish with some toppings and serve hot .
  4. Enjoy.
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