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burmese

khow suey

A warm bowl of tender noodles and chicken cooked in creamy coconut curry broth makes this a hearty and comforting meal. It can be made in the Instant Pot or stovetop.

"I made this recipe tonight, and it was SO good! My whole family (teens + husband) loved it and said it was a keeper.... Everything was perfectly cooked!."

- Jen

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INGREDIENTS

• vegetable oil • sesame oil • onions • garlic minced • ginger minced • Kashmiri chili powder • turmeric powder

INGREDIENTS (cont'd)

• chicken thighs • chicken broth • coconut milk • fish sauce • soy sauce • noodles • gram flour

saute onions

1

Saute onion, garlic, and ginger until the onions are a deep golden brown. This can take a while - be patient!

add spices and deglaze

2

Add spices to the onion mixture. Stir until fragrant. If they burn, turn off the heat.  Deglaze with a bit of water to prevent sticking.

add chicken

3

Add the chicken pieces to the onion mixture. Stir to coat. Deglaze again if anything is sticking to the bottom.

add liquids

4

Add broth, coconut milk, fish sauce and soy sauce. Stir all ingredients together.

add noodles

5

Add angel hair pasta in batches, spreading them out in such a way that they won't stick to each other. Don't stir.

pressure cook

6

Pressure cook the chicken and do a quick release of pressure after cooking is complete.

Thicken

7

Mix together gram flour and water. Add gradually to the khow suey to thicken the sauce. Heat through.

garnish

8

Garnish the noodles with fried onions, fried garlic, eggs, fresh lime, cilantro, peanuts, green onions, crushed red pepper, wonton strips.

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