Khao Suey
 
Prep time
Cook time
Total time
 
This meaty coconut curry noodle dish is hearty and soupy and bursting with flavor. A family favorite, it is a regular in my home.
Author:
Recipe type: Entree
Cuisine: South Asian
Serves: 4-6
Ingredients
  • 4 tablespoons coconut oil
  • 2 pounds stew beef or chicken ,cubed into bite sized pieces
  • 1 inch piece ginger, grated
  • 2 cloves garlic, minced
  • 1½ teaspoon cumin powder
  • 1½ teaspoon coriander powder
  • ½ teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon pink salt
  • 1 cup tomato sauce
  • Curry
  • 2 tablespoon coconut oil
  • 1 pinch fenugreek seeds
  • 2 sprigs curry leaves
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 3 tablespoon gram flour
  • 1 teaspoon pink salt
  • 1 13.5 ounces can coconut milk
  • 1 cup water
  • Condiments
  • Crushed red chili
  • 2 boiled eggs, diced
  • cilantro
  • green chilies
  • spring onions
  • sliced almonds
  • lemon wedges
Instructions
  1. Heat the oil on medium and add meat along with the ginger and garlic
  2. Stir to coat and add all the spices
  3. Add tomato sauce and lower flame and cover the pan
  4. Beef takes around 40 minutes and chicken a little less.
  5. While the beef is cooking, boil the noodles. Follow directions on the packet and for the zoodles, use an inspiralizer to spiralise 2 zucchinis. Put aside
  6. Make the coconut curry
  7. In a pan, heat the oil on medium high heat and put the fenugreek seeds in.
  8. Add the curry leaves and saute till the aroma is released
  9. add all the spices and gram flour.
  10. Stir fry for about a minute and add coconut milk and water
  11. Lower the heat and cover the pot to let the curry cook
  12. The curry is ready once thick.
  13. Boil the eggs and dice.
  14. Cut the lemon into wedges.
  15. Chop the green chilis and cilantro.
  16. Once the beef is cooked through and soft, uncover the pan and let the water evaporate and oil rise to the top.
  17. Plate the spaghetti
  18. Put a generous helping of coconut curry, a serving size spoonful of beef and garnish with the desired condiments.
  19. Enjoy warm and watch for the splattering.
  20. I would highly recommend a napkin!
Notes
The original recipe calls for crisp noodles as condiment for a crunch for which I have substituted sliced almonds, you can even use peanuts.
I skipped the red chili in oil because, obvious reasons.
The onions in the beef curry have been totally omitted to save time and effort.
Although beef takes longer, it is something you can let cook un attended and requires little supervision.
Recipe by Eat.Drink.Pure at https://www.eatdrinkpure.com/khao-suey/