This one-pot meal is sure to strike every single of your taste buds with its vibrant flavor! The Burmese Khao suey features layers of noodles, a vegan curry made with coconut milk, loaded with vegetables and lots of garnishes.
🍽 S E R V I N G S
2 people
⏰ T I M E
prep time - 5 minutes
cook time- 15 minutes
total time - 20 minutes
INGREDIENTS:
1 tbsp sesame oil
2 dry red chilies
1/2 tsp ginger, grated
1/2 tsp garlic, minced
1 medium onion, chopped
1/4 cup carrot, chopped
1/2 cup boiled green peas
1/2 cup chopped baby corn
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 cups fresh coconut milk
1 tsp soy sauce
1 tsp lime juice
5-6 Thai basil leaves
1/4 tsp sugar
1 pinch ground cumin
Salt to taste
1/2 cup vegetable broth or water
1 pack noodles, boiled
For garnish:
1 tsp fried garlic
1 tsp fried onions
1 tsp chopped spring onions
1 tsp roasted peanuts
1 tsp lime juice
2 3 pinches red chili flakes
1 tsp chopped cilantro leaves
WORKING THE MAGIC:
In a large pan, heat oil and add dry red chillies, garlic, ginger, green chillies and stir for 30 seconds.
Add onion and sautee for 1 minute.
Add the chopped vegetables(carrot and baby corn) and stir fry for a minute.
Now add turmeric powder, coriander powder, coconut milk, vegetable broth and stir.
Season with ground cumin, sugar, salt, soy sauce and lime juice.
Add boiled green peas and boil the curry for 1 more minute.
Turn the flame off and add fresh basil leaves.
Serve hot with boiled noodles and assemble with all the garnishes on top.
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