This Burmese-inspired Khao Suey recipe is so hearty and comforting. Spicy beef or chicken atop noodles, dredged in creamy coconut curry complete with crunchy, herby toppings! You can make it with zoodles ( zucchini noodles) to keep it low-carb!
Table of Contents
- What is Khao Suey?
- What makes my Khao Suey recipe special?
- How to make Khao Suey
- Some Variations
- Storage
- Some Common Questions
- Khao Suey pairs well with
What is Khao Suey?
Khao Suey or Khaw Suey (pronounced khow sway) originated in Burma, present-day Myanmar, but is extremely popular in the rest of South Asia or at least in Pakistan where I grew up. It came to India with the Indians that migrated from Burma during World War 2. There are many different versions of Khao Suey or Curry Khaosay as the Memon community in Pakistan calls it (their curry is a lot thinner and yogurt based.)
The Khao Suey I grew up eating was one curry. It entailed sautéing onions and adding the coconut milk to the meat curry. It was just as delicious but more work. Because we are all about cutting time in the kitchen, I’m sharing a recipe that does not need any chopping or sautéing of onions. Did I hear a yay!!? Now the next steps may seem daunting but trust me, it’s not! The best part is, that you can add as many or as little of the toppings as you like!
Khao Suey is a four-component dish:
- The noodles. This is the base of the dish. You can use egg noodles or regular durum semolina-based spaghetti, whichever is more readily available where you live.
- The beef/chicken curry. Cubed pieces of your protein of choice. My family loves it made with beef but you can make it with chicken as well.
- The coconut curry. This is what makes it saucy and soupy.
- The Toppings. There are as many options as there are versions of Khao Suey. Everything from boiled eggs to crispy fried noodles. I have a few options below that I now add to my bowl but authentic Khao Suey calls for boiled eggs, red chili oil, crunchy deep-fried noodles, cilantro, and green onions. And of course, a drizzle of lemon/lime juice!
What makes my Khao Suey recipe special?
- It’s healthier with gluten-free, veggie-focused options.
- It’s quicker to make than the traditional version.
- It’s made with ingredients likely already in your pantry.
- It is so forgiving. Add or subtract the topping as you wish!
How to make Khao Suey
Make the beef/chicken curry: Start by making the meat curry. This takes the longest so start on this first.
Make the coconut curry: While the beef curry cooks, start on the coconut curry.
Boil the noodles: You can do this while the curries are cooking.
The Toppings
Boiled eggs. Boil the eggs and slice/chop your veggies. If making chili oil, do that too. All the while keeping an eye on the beef and coconut curries. Once boiled, mash or chop up the eggs. Many just cut the egg in half but I like to have the egg in every bite.
Green onions. Cut the green parts of the onion thin.
Green chilies. Chop any you have on hand. I switch between Thai, Serrano, and Jalapeno. It also depends on how much heat you prefer. Thai chili is the hottest and Jalapeno is the mildest of the three.
Cilantro. Chopped fine.
Red pepper flakes. Traditional Burmese Khao Suey has chili oil as a topping, but you can use red pepper flakes in a pinch.
Peanuts. Chop to bring some crunch to the dish, the authentic recipe calls for deep-fried noodles but I sprinkle some crushed peanuts instead. I have seen people use potato chips as well.
The options are endless as far as the toppings go and the toppings give an added layer of flavor so make it your own!
Some Variations
- Make the pasta gluten-free or use a plant-based variety. I have tried Khao Suey with chickpea noodles and even white or brown rice noodles. The pictures are of white rice noodles.
- Make it low-carb I often eat it with zucchini noodles (which my kids ate without complaint) or even spaghetti squash noodles.
- Try different toppings. Fry some garlic slices for an additional crunch. Use different nuts like slivered almonds or cashews. Use fried onions. Or even my Homemade Nimco would go well here.
- Make it with chicken. Use breast or thigh meat and cube them into bite-sized pieces. Cook as you would the beef curry. The cooking time will be shorter so keep an eye on it.
- Use chicken stock/broth in the coconut curry instead of water for additional flavor and nutrients.
Whole 30 Compliance
If you are following the Whole 30 protocol:
- Bypass making the coconut curry separately since it contains gram flour, and add the can of coconut milk straight to the meat curry in step 3 along with the tomato sauce.
- Switch out the peanuts with crushed cashews or slivered almonds!
Storage
Refrigerate: You can store the khao suey curry and meat separately in airtight containers for up to 4 days.
Freeze: Let the curries come to room temperature and then store the beef and coconut curry separately in air-tight containers or freezer-safe bags. The beef should stay good for three months. The coconut curry should last up to six months.
Reheat: Thaw the curries in the fridge overnight and then heat on the stovetop. You can also defrost in the microwave. Follow your microwave’s instructions.
Some Common Questions
Khao Suey is a coconutty, spicy dish that tastes like a cross between Thai and Pakistani/Indian cuisine. You have the coconut milk-based curry and the meat cooked in the Pakistani/Indian style.
You sure can! That is what I use for the family as well.
Khao Suey is the Burmese version of the Thai dish Khao Soi.
Khao Suey pairs well with
- My mom would serve Khao Suey with samosas or spring rolls at dinner parties. You can make some Chicken 65 or even Chicken Quesadillas for a healthier, low-carb meal.
If you try this recipe, I’d appreciate it so much if you would rate it below! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
This recipe was first published in 2018 but is updated with new information and pictures.
Khao Suey
Ingredients
For the beef curry
- 4 tablespoons coconut oil or avocado oil
- 1 1/2 pounds stew beef cut into bite sized pieces
- 1 inch piece ginger grated
- 2 cloves garlic minced
- 1 1/2 teaspoon cumin powder
- 1 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1 1/2 teaspoon red chili powder
- 1 teaspoon salt or to taste
- 1 8 ounce can tomato sauce
For the coconut curry
- 2 tablespoons neutral oil
- 7-8 curry leaves
- 4-5 fenugreek seeds
- 1 tablespoon gram flour
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 13.5 ounces can coconut milk
- 1 cup water
Toppings
- 1 boiled egg
- 1 green chili Jalapeno, Thai, Serrano , chopped
- Cilantro chopped
- Red pepper flakes
- Fried onions
- Nut of choice for crunch peanut, almond, cashew
- 1 lemon or lime cut into wedges
Instructions
Make the beef curry
- Heat the oil on medium high heat and add the ginger and garlic and stir for a few seconds then add the meat. Stir to coat the meat and saute for a minute till the beef changes color.
- And the spices and saute the meat and spices about 30 seconds and then add tomato sauce and stir to coat everything. Lower the heat and cover the pan to let the meat cook.
- While the beef is cooking, boil the noodles. Follow directions on the package.
Make the coconut curry
- In a pan, heat the oil on medium high heat and put the fenugreek seeds and curry leaves in and stir for about 30 seconds. Next add all the spices and gram flour and saute for another 30 seconds then add the coconut milk and water.
- Lower the heat and let the curry cook uncovered. While the curry is cooking, prepare the toppings.
Prepare the toppings
- Boil the eggs and mash or dice them. Cut the lemon into wedges. Chop the green chiles and cilantro.
- Check on the coconut curry. The curry is ready once thick. Switch off the heat and set aside.
- Once the beef is cooked through and soft, uncover the pan, increase the heat to medium high and let the water evaporate and oil rise to the top. Stir and switch off the heat.
- Now it is time to plate the Khao Suey! In a bowl, layer your spaghetti, put a generous helping of coconut curry, a serving size spoon of beef and garnish with your toppings of choice.
- Enjoy warm and remember to protect your clothes with a napkin!
Notes
- If using chicken (breast, tenders or boneless thighs all work well) the cook time will vary. I have found it takes around 20 – 30 minutes depending on your cut of meat.
- Most Desi meat stores carry khaosa cut of beef. If unavailable in your area, get stew beef and cut it into 1 inch cubes.
I am totally going to try this! YUM!!! I love broadening my knowledge of culture in the kitchen! Thanks Z!
Thanks Shell, let me know how it goes!