Ok so this recipe is a long time coming! I have been meaning to post it for a while since I make it often enough. I just never got around to it but a comment I made on Instagram about sharing Khao Suey with friends sparked so much interest that I decided it was time to share my recipe. My family has asked me to post it on the blog many times because it is a favorite and a regular in our dinner rotation.
Khao Suey originated in Burma but is extremely popular in the rest of South Asia or at least in Pakistan where I grew up. This one dish wonder came to India with the Indians that migrated from Burma during World War 2. There are many different versions of Khao Suey and I actually grew up eating one that is somewhat different to the one I make today. This one is easy and if not an under 30 minute meal, it is a very low supervision one. If you have an Instant Pot, it will be even faster. A slow cooker can also have your meat cooked and ready after a long day’s work. Then all you have to do is make the coconut curry and boil some noodles.
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 a lot of work and if I can take short cuts in cooking, I’m all for it!
I make the beef / chicken curry separately without the onions. This curry is drier but the coconut curry more than makes up for it.
Although Ali and the kids have theirs with whole grain spaghetti ( yup, got them off of the white stuff!) being gluten free, I eat mine with zucchini noodles aka zoodles. I have tried it with brown rice noodles, chickpea noodles and even brown rice when I don’t have the time or inclination to spiralize. Egg noodles and rice noodles are also great options and closer to the original recipe. I just grew up eating it with spaghetti and that’s the way I make mine.
One interesting thing that has happened lately is that my boys see me eat the way I do and have asked to try the zoodles and actually liked it! I don’t know if they will ever forgo the pasta in their Khao Suey but hey, it’s a start!
To bring some crunch I sprinkle some slivered almonds on top. The options are endless as far as the condiments go and it’s the condiments that add a ton of flavor to this dish.
- 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 or to taste pink salt
- 1 cup tomato sauce
- Coconut 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
- Crushed red chili
- 2 boiled eggs, diced
- green chilies
- spring onions
- sliced almonds
- lemon wedges
- Heat the oil on medium and add meat along with the ginger and garlic
- Stir to coat and add all the spices
- Add tomato sauce and lower flame and cover the pan
- Beef takes around 40 minutes and chicken a little less.
- 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
- Make the coconut curry
- In a pan, heat the oil on medium high heat and put the fenugreek seeds in.
- Add the curry leaves and saute till the aroma is released
- add all the spices and gram flour.
- Stir fry for about a minute and add coconut milk and water
- Lower the heat and cover the pot to let the curry cook
- The curry is ready once thick.
- Boil the eggs and dice.
- Cut the lemon into wedges.
- Chop the green chilis and cilantro.
- Once the beef is cooked through and soft, uncover the pan and let the water evaporate and oil rise to the top.
- Plate the spaghetti
- Put a generous helping of coconut curry, a serving size spoonful of beef and garnish with the desired condiments.
- Enjoy warm and watch for the splattering.
- I would highly recommend a napkin!
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.
So there you have it, my Khao Suey recipe. I want to acknowledge my aunt Nuzhat who is the creator of this recipe. I just changed it up to suit my lifestyle.
Do you make Khao Suey? If you haven’t ever tried the dish, do give this a try and let me know how you like it! Tag me on IG @eatdrinkpure to show me your creations! I love to see you guys make my recipes!
Like coconut recipes? Try my Healthier Coconut Truffles