Recipes, Vegetarian

Burmese Khow Suey

I have never been a fan of anything coconut-based. My family, on the other hand, loved having these dishes when we stepped out for our meals and once COVID-19 hit us and we went into total lockdown, my kids started missing Khow Suey and Thai curry. So, I had no choice but to try this at home seeing 5-7 recipes online and then finally making it in my style. I was pleasantly surprised to see everyone relish it just like they would at any restaurant. I was amazed to see how much I loved eating it. So, with this, I broke my barrier of not having coconut-based curries.

Ingredients

  • 1 Tbsp Vegetable Oil (Ricella)
  • 1 Tsp Garlic (crushed)
  • 1 Tsp Ginger (crushed)
  • 2 Dry Red Chillies (whole)
  • 2 Green Chillies (slit)
  • 1/4 Cup Carrots (diced into big pieces)
  • 1/4 Cup Yellow & Red Bell Peppers (diced into big pieces)
  • 1/4 Cup Beans (diced into big pieces)
  • 1/4 Cup Broccoli (diced into big pieces)
  • 1/4 Cup Zucchini (diced into big pieces)
  • 1/4 Cup Capsicum
  • 3-4 Baby Corn (diced into big pieces)
  • 1 Tsp Turmeric Powder
  • 1 Tbsp Coriander Powder
  • 10 Thai Basil Leaves (approx)
  • 400 Ml Coconut Milk (preferably homemade)
  • 1 Tsp Soy Sauce (Chings Dark)
  • 1/2 A Lime 
  • 1 Tsp Sugar
  • Salt to Taste
  • For the Condiments or Garnishes
  • 6 Cloves Garlic (cut into roundels and fried)
  • 1/4 Cup Onions Barista (thinly sliced and fried till golden brown)
  • 1/4 Cup Spring Onion Greens (chopped) 
  • 4-5 Lime Wedges 
  • 1 Tsp Chili Flakes 
  • 3 Green Chilies (chopped and optional)
  • 3 Tbsp Coriander Leaves
  • 2 Tbsp Peanuts (fried or roasted)

Preparation

Prep: 30 minutes
Cooking: 25 minutes

  1. In a wok, heat oil and add garlic, ginger, green chillies and saute on high flame.Then add dry red chillies and saute for 15-20 seconds.
  2. Now add the diced vegetables – carrots and beans go first so that they coo better than the rest. Then put in the 3 peppers, broccoli and zucchini. Boil the baby corn separately and then add it last. Saute on a high flame for a minute. Do not overcook the veggies at this stage.
  3. Now add a few basil leaves, turmeric powder and coriander powder.
  4. Add coconut milk on low flame and keep stirring. Put some water according to the consistency needed.
  5. Season with sugar, salt and soy sauce. Give it a quick boil and leave it to simmer on low flame for about 4-5 minutes. Turn the flame off and add fresh basil leaves.
  6. If the broth is very watery, add some besan (gram flour) towards the end to get the desired thickness and consistency. 

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Roopcee Jain

I am a proud mother, dedicated wife, devoted daughter and an enterprising entrepreneur. However, the role I love the most is cooking for my family. It gives me immense joy when they excitedly look forward to every meal. I come from Delhi, did my schooling in Hyderabad, college in Jammu and now live in Mumbai. This has greatly influenced my love for experimenting with different cuisines. I like adding my twist to every dish - from the exotic dum biryani to the kid's favourite pasta to the street food chole bhature or the quintessential vada pav. I believe in pursuing my dreams and have always explored every opportunity that knocks on my door. My passion for food has only strengthened my culinary skills in this difficult period of lockdown. Join me as I turn boring ghar ka khana to a lip-smacking restaurant meal.