Vegetarian Khow Suey- Lightly Spiced Coconut Milk Curry with noodles and Condiments
 
Prep time
Cook time
Total time
 
A rich Coconut milk base soup with noodles, eggs and condiments. Perfect food for entertaining.
Author:
Recipe type: Entree, Party
Cuisine: Burmese, Indian
Serves: 6-8
Ingredients
For the Coconut Milk Curry:
  • 2 cups thick coconut milk(canned is perfect)
  • 2 carrots diced
  • 2 zucchini diced
  • 1 yellow squash
  • 1 cup baby corn cut to halves
  • 2 cups unsalted vegetable stock( home made)
  • 1 tbsp oil
  • 1 tsp crushed cumin seeds
  • 2 tsp ginger- garlic paste
  • 3 green chillies finely chopped
  • 2 tbsp chickpea flour
  • ¼ tsp turmeric powder
  • ½ tbsp lemon juice
  • Extra water to add later- 1 (only if needed)
  • Salt to taste
2 small packet noodles- I used buckwheat kind
Condiments:
  • 6 boiled eggs(optional)
  • ½ cup salted roasted peanuts crushed lightly
  • ¼ cup fried onions(thinly sliced onions shallow fried or deep fried)
  • 2 whole garlic thinly sliced and shallow fried on low heat
  • 4 green chillies thinly sliced
  • Sambal or any Chili sauce
  • Fired chickpea noodles(sev) or any fried noodles
  • Cilantro to garnish
Instructions
For the Coconut Milk Curry:
  1. In a pan, add the oil, add crushed cumin seeds. After few seconds add the ginger garlic paste and green chillies. Saute it on low heat and add all the carrots, stir continuously with little salt. When the carrots are cooked halfway, add the zucchini and squash and keep sauteeing. You don't need any water. Make sure that it does not stick to the bottom of the pan, stir constantly. Let cook almost fully and then add the baby corn. Let cook for 2-3 minutes uncovered.
  2. In a pan, add 2 tbsp of chickpea flour and toast on low heat for 2-3 minutes. Add ½ cup of cold water and mix well to remove lumps, to make a smooth paste.
  3. After the vegetables are cooked add the chickpea flour paste, coconut milk, water, salt,mix well and bring it to a very slow boil and then simmer for 10-15 minutes uncovered. Turn off the heat, add lemon juice and let sit until everything is ready to be served. If you want a thick consistency, don't add water. If you prefer thinner(which I do), add water and check for salt.
Noodles:
  1. Boil the noodles as per instructions. You can use any kind of noodles you want.
To Serve:
  1. In a bowl, pour few ladles of the curry, add noodles, top with egg, fried onion, garlic, peanuts, green chillies, chilli sauce and top with finely chopped cilantro. Serve Hot.
Notes
The curry can be made with chicken, beef or any meat you want.
You can omit eggs and make it completely vegetarian.
This is a perfect party food. Line everything up and everyone can serve themselves.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/10/06/best-authentic-vegetarian-khow-suey/