SEATTLE —
Burmese Khao Suey
Ingredients:
MARINADE
- ½ cup yogurt
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- ½ teaspoon red chili powder
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
MEAT
- 1 pound chicken or beef tenderloin, finely chopped
- ½ cup oil
- 2 medium onions, finely chopped
- 4 fresh curry leaves (optional)
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon Garam Masala
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 4 medium Roma tomatoes, pureed (you can use canned tomatoes too)
- 1 tablespoon tomato paste
- ½ lemon, juiced
COCONUT CURRY
- ½ cup olive oil
- 2 large onions, pureed
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- ½ teaspoon Garam Masala
- 1 teaspoon kosher salt
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 2 tablespoons chickpea flour
- 4 tablespoons warm water
- 3 cans coconut milk
- 2 cups water
GARLIC CHIPS
- 1 large head garlic
- 1 cup olive oil Kosher salt to taste
CHILI OIL
- ½ cup red pepper flakes
- 1 tablespoon chili powder
- 1 cup oil (canola, vegetable, or sunflower)
GARNISH
- Garlic chips
- Red Chili Oil (above)
- Finely chopped cilantro
- Lemon wedges
- Boiled eggs
- Finely cut green chilies
- Chili chips
- 1 box spaghetti or egg noodles
Directions
1. To marinate the meat: In a medium-sized bowl, mix all the marinade ingredients using a fork until combined. Add the finely chopped chicken or beef to the marinade and mix until well coated. Marinate for 1 to 2 hours or overnight for best results.
2. To prepare the meat: In a medium-sized pan, heat oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown. If using, add fresh curry leaves and sauté for an additional minute.
3. Add red chili powder, turmeric powder, ground coriander, ground cumin, Garam Masala, ginger paste, and garlic paste to the pan. Stir the spices together with the onions for about 5 to 7 minutes.
4. Pour in the pureed tomatoes and tomato paste, stirring continuously. Cook the mixture for another 10 minutes, then add the lemon juice and stir for an additional 2 minutes. Add the marinated meat to the pan and cook for 2 to 3 minutes while stirring. Cover the pan and let the mixture simmer on low heat for approximately 20 minutes or until the meat is fully cooked and tender.
5. To Prepare the Coconut Curry: While the meat simmers, start making the coconut curry. Heat oil over medium heat in a medium-sized pan and sauté the pureed onions until they turn golden brown. Add red chili powder, turmeric powder, ground coriander, ground cumin, Garam Masala, ginger paste, and garlic paste to the pan. Stir the spices together with the onions for about 5 to 7 minutes.
6. Create a slurry in a small bowl by whisking chickpea flour into warm water. Add this slurry to the pan, whisking until fully combined with the spices. Incorporate the coconut milk and 2 cups of water into the mixture, stirring well.
7. Cover the pan, lower the heat, and allow the coconut curry to simmer gently for around 30 to 40 minutes. Stir at 10-minute intervals to prevent the curry from sticking to the bottom of the pan.
8. To prepare the garlic chips: Peel the garlic. Using a sharp knife or a mandolin, thinly slice each clove of garlic. Aim for consistency in the slice thickness as this ensures they will cook evenly.
9. In a small saucepan, add the olive oil and set it over medium-low heat. Once the oil is warm, add the sliced garlic. Cook them on medium-low heat, stirring occasionally. Cook slowly to avoid burning. Continue to cook until the garlic slices become golden brown and crispy. This may take around 15 to 20 minutes. Keep an eye on the heat and turn it down if the garlic starts to brown too quickly.
10. Use a slotted spoon to remove the garlic chips from the oil. Allow them to drain on a paper towel and sprinkle them lightly with salt while they’re still warm. Let them cool completely.
11. To prepare the red chili oil: In a heatproof bowl, combine chili flakes and chili powder.
12. In a pan, heat 1 cup of oil until hot. Gradually pour the hot oil over the chili mixture. Stir carefully to combine. Allow the mixture to cool completely before using.
13. To prepare the noodles: In a separate pot, boil water with some salt. Cook the store-bought noodles according to the package instructions until they are al dente. Drain the water and set the cooked noodles aside.
14. To serve, place the cooked chicken in a serving dish and the coconut curry in a separate serving bowl. Arrange the noodles on a platter and transfer the garnishes into small bowls.
15. To assemble a serving, start with a portion of noodles in a bowl. Ladle the coconut curry over the noodles according to taste. Add the chicken or beef on top. Finish with a selection of garnishes as preferred.
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.