Burmese Khow Suey

Ingredients

Paste -

• shallots - 8-10

• Ginger - 1 inch piece

• Lemongrass stalk - 1

• Green chilli - 1

• Garlic cloves - 4 or 5

• Chopped Coriander Stem - 1-2 tbsp

• Turmeric Powder - 1/2 tsp

• Coriander seed powder - 1 tsp

• Chilli powder - 1 tsp

• Jeera powder - 1 tsp

• Oil - 1 tbsp

• Salt

Curry -

• Oil - 1 tbsp

• Besan - 2 tbsp

• Water - 1 cup

• Veg stock cube - 1 ( optional)

• Thick coconut milk - 400 ml

• 1 big bowl of veggies ( carrots, babycorn, beans, broccoli, bell pepper)

• Lime Leaves - 2-3

• Jaggery - 1 tbsp

Condiments -

• Noodles

• Fried garlic

• Fried onions

• Roasted crushed peanuts

• Spring onions

• Aromatic Chilli oil

• Coriander leaves

• Crispy noodles

• Lime juice

Directions

1. Grind shallots, ginger, green chillies, garlic, lemongrass stalk, turmeric powder, coriander powder, chilli powder, jeera powder, salt, and oil to smooth paste.

2. Heat oil add the ground paste, sauce till raw smell goes and color changes a little.

3. Add the besan powder and mix well without lumps.

4. Add water using whisk. Then add vegetable cube. Once dissolved.

5. Add coconut milk, close and simmer for 5 to 7 mins.

6. Then add the cubed veggies, and kafir lime leaves. cover and cook for 5 to 6 mins.

7. Serve with the condiments.