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Khao Suey

This meaty coconut curry noodle dish is hearty and soupy and bursting with flavor. A family favorite, it is a regular in my home.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: dinner
Cuisine: Burmese, Pakistani, Indian, South Asian
Keyword: khao suey, noodle curry
Servings: 6
Author: Zeeshan Shah

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. 

Whole 30 Compliance

If you are following the Whole 30 protocol:
  • Bypass making the coconut curry separately and add the can of coconut milk straight to the meat curry in step 3 along with the tomato sauce.
  • The original recipe calls for crisp noodles as condiment for a crunch. I use peanuts instead. Make it Whole 30 compliant by switching out the peanuts with crushed cashews or slivered almonds!