Burmese Khow Suey

A friend at work introduced this amazing Burmese dish to me and I just fell in an affair with this layered delicacy. There are alternate layers of hot and mild flavours that are totally going to make you crazy about Khow Suey. You need A LOT of things to make this dish but it’s absolutely worth it! As I loved that dish prepared by my friend’s mum I asked her the recipe and still follow the same recipe. If you have some frozen meat gravy and curry that will be of great help while preparing this one-dish meal. Here is

How to Make Khow Suey


1 Packet Rice Noodles

For Meat Gravy:

1 Kg Mutton or Beef or Chicken (as per your choice)

3 Large Onions

2 Large Tomatoescale

2 Tbsp Cooking Oil

2 Tbsp Ginger Garlic Paste

1 Tsp Redchilli Chili Powder

1 Tsp Thai Curry Powder

1 Tsp Fennel Seeds Powder

1 Tsp coriander Powder

1/2 Tsp Cumin Seeds Powder

Salt as per taste

For Coconut Curry:

2 Cups Thick Curd

3 Tbsp Gramflour

2 Cups Thick Coconut Milk

1 Tsp Chili Garlic Paste

1 Cup Thin Coconut Milk

1/4th Tsp Turmeric Powder

1/2 Tsp Salt

Curry Leaves, Mustard Seeds, Dried Red Chili and 1 Tbsp Oil for tempering

For Toppings:

Browned Onions

Potato Matchsticks

Fried Garlic

Boiled Eggs

Fried Peanuts

Lemon Wedges


1. Cook noodles as per package directions, drain apply a little oil and keep aside.

2. Prepare meat gravy: peel slice and fry onions in a pressure cooker when onions turn pink add chopped tomatoes and cook till tomatoes turn pulpy. Now add all the powdered masala and saute till it starts leav86ng oil. Now add meat pieces and enough water, check salt and then cook till 3-4 whistles. If the gravy is still runny the saute till it becomes really thick.

3. Prepare coconut curry: beat Curd in a cooking pot then mix in chili garlic paste, gramflour, salt and turmeric powder. Mix well add 1 cup water and cook with continous stirring till it becomes thick like custard  own remove from fire and slowly add coconut milk. Take care that no lumps are formed. Now heat oil for tempering in another pot and add all the tempering ingredients and let them splutter after 10-15 seconds pour the prepared curry and cook for a minute.

4. Assemble the Khow Suey layers: Take a large serving bowl and first arrange the noodles then place the meat gravy and level it with the help of flat spoon. Now pour the coconut curry sprinkle generous amount of potato matchsticks, some browned onions and a few fried peanuts and fried garlic then top with slices of boiled eggs and lemon wedges. You can also use some chopped jalapeño, coriander leaves, mint leaves and spring onion as toppings. Serve!

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