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Panthe Kaukswe
Recipe by:
ShenLun
Chicken curry with noodles, a popular Burmese dish favored by 'Westerners'. Please try this recipe as 'is', then make comments. This dish does need a little but of chlli powder so you may cut it down but not out! It is our family favorite!!!
Ready in 2 hours 20 mins
Ingredients
Serves: 6
- 3 pounds chicken or chicken pieces
- 5 cloves garlic
- 3 medium onions
- 1 tablespoon fresh ginger
- 1 teaspoon dried shrimp paste (blachan,ngapi or other names for it).
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1-2 teaspoons chili powder
- 2 teaspoons salt
- 2 cups thin coconut milk
- 2 cups thick coconut milk
- 2 tablespoons chick pea flour (besan)
- 1 pound egg noodles to serve
Preparation method
Prep: 20 mins | Cook: 2 hours1.
Cut chicken into serving pieces.
2.
Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes too dry.
3.
Heat remaining oils in a wok (or pan) and fry mixture off for 5 minutes
4.
Add chicken and fry for a further few minutes.
5.
Add chili powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
6.
6. Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
7.
7. Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
8.
8. Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
9.
Drain the noodles and place in bowls, serve the curry on top with fried garlic and ginger as accompaniments.
Provided by: Allrecipes
Last updated:
Feb 22 2013
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