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!."
• vegetable oil
• sesame oil
• garlic minced
• ginger minced
• Kashmiri chili powder
• turmeric powder
• chicken thighs
• chicken broth
• coconut milk
• fish sauce
• soy sauce
• gram flour
Saute onion, garlic, and ginger until the onions are a deep golden brown. This can take a while - be patient!
add spices and deglaze
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 the chicken pieces to the onion mixture. Stir to coat. Deglaze again if anything is sticking to the bottom.
Add broth, coconut milk, fish sauce and soy sauce. Stir all ingredients together.
Add angel hair pasta in batches, spreading them out in such a way that they won't stick to each other. Don't stir.
the chicken and do a
of pressure after cooking is complete.
Mix together gram flour and water. Add gradually to the khow suey to thicken the sauce. Heat through.
Garnish the noodles with fried onions, fried garlic, eggs, fresh lime, cilantro, peanuts, green onions, crushed red pepper, wonton strips.
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