Cooking the Perfect Khao Suey

Khao Suey is tricky business. Here is the best recipe I’ve found. Must admit that it’s a bit Thai inspired but what matters is that it’s packed with flavour and is the perfect Khao Suey I’ve tried.

khao 1 khao 2 khao 3

Shopping List:

  • 2 tablespoons vegetable oil
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons red curry paste
  • Mushrooms, eggplant, broccoli and baby corn
  • 2 tablespoons Moong dal powder or chickpea flour
  • 2.5 cups coconut milk
  • 2 cups vegetable broth (2 soup cubes or make it from scratch)
  • 2 teaspoons ground turmeric
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon freshly squeezed lime juice
  • 1 lb fresh noodles 
  • 250 gms boneless chicken
  • Toppings: salted, roasted peanuts coarsely chopped
    fresh dhania (coriander) chopped
    hard-boiled eggs
    thinly sliced green onion
    ramen or maggi slightly sautéed and crushed
    juice of 3 limes
    burnt garlic

Steam the broccoli till just done. Set aside. Heat the oil in a heavy, wide pan. Lower the flame and add the garlic. Fry for 2 minutes, then add the red chili paste and mix well. Add the eggplant, baby corn and mushrooms, mix till well-coated and add the flour.  Stir well. Add the chicken/vegetable broth, one cup of hot water, coconut milk, turmeric, soy sauce and sugar. Bring to a boil, then lower the heat to simmer for ten minutes. Add broccoli at the very end. Cook noodles just before you are ready to serve. 

Enjoy with the toppings!

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