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.
- 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
thinly sliced green onion
ramen or maggi slightly sautéed and crushed
juice of 3 limes
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!