Makes: 8
Ingredients:
- Chicken – 1.5 Kilograms, cut to medium sized pieces
- Salt – 1 teaspoon
- Palm vinegar – 2 teaspoons
- Kashmiri dry red chillies – 12-15 , broken into large bits
- Onion – 1 small, chopped fine
- Ginger Garlic paste from – 1 large knob of garlic + 1½” ginger
- Fresh fairly thick Coconut milk – 5 cups (I’ve used 4 heaping cups of grated coconut)
- Pepper powder – 1 teaspoon
- Lemon grass stem – 3″
- Fish sauce – 2 teaspoons
- Soya sauce – 2 teaspoons
- Egg Noodles of your choice – 2-3 packs of 150 grams each, cooked as per packet instructions
- Oil – 2 tablespoons
Suggested Condiments:
- Spring onion, white and green parts – 1 bunch, chopped
- Garlic cloves – 1 large knob, finely chopped and fried
- Peanuts – ½ cup, skinned, roasted and coarsely crushed
- Coriander – 1 cup, roughly chopped
- Onion – 1 large, thinly sliced and fried crisp
- Lime – 4, cut into quarters
- Red chilli flakes – 4 tablespoons, fried in a teaspoon of oil until deep red
- Boiled noodles – 1 cup, deep fried to a crisp
- Spicy potato chips/ crisps – as much as you like (optional)
- Dried shrimp – ¼ cup, toasted crisp (if you like seafood this is a really nice addition)
- Boiled egg – 2, sliced into thick rounds (optional)
Method:
- Marinate the chicken in 2 teaspoons of ginger garlic paste, salt and palm vinegar. Set aside.
- To a large deep casserole with a well fitting lid, on low flame, add oil, red chillies, onion, pepper powder, lemon grass stem and the rest of the ginger garlic paste. Fry this until it’s fragrant and the onions turn translucent.
- Add the marinated chicken; toss around for about 5-10 minutes.
- Add half the coconut milk, turn up the heat to maximum and bring to a boil.
- Reduce the flame to minimum, cover and cook until the chicken is done.
- Add the remaining coconut milk, fish sauce and soya sauce and continue cooking the chicken without a lid for about 30 more minutes.
- Serve in individual bowls over boiled egg noodles and topped with condiments of your choice from the list above.
Note:
- An alternative to using whole red chillies (if you don’t like having to fish them out of the Khao Suey as you eat, although they do add to the appearance of the dish) is to grind 8 Kashmiri dry red chillies with half the ginger garlic, to a fine paste in ¼ cup of palm vinegar and follow the rest of the method as above. You can also add ½ teaspoon of dry shrimp while grinding the paste.
- The condiments list can have anything that suits your palate, use whatever appeals to you.
- A vegetarian version of Khow Suey is also delicious: you could use vegetables such as zucchini, baby corn, carrots, broccoli, mushrooms etc.