Panthe Kaukswe - Burmese Chicken Curry Recipe

Name: Panthe Kaukswe - Burmese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg chicken or 1 1/2 kg chicken pieces; 5 garlic cloves; 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 teaspoon chili powder; 2 teaspoons salt; 2 cups of thin coconut milk; 2 cups of thick coconut milk; 2 tablespoons chickpea flour (besan); 500 g egg noodles, to serve

Servings: persons

1 1/2 kg chicken or 1 1/2 kg chicken pieces
5 garlic cloves
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 teaspoon chili powder
2 teaspoons salt
2 cups of thin coconut milk
2 cups of thick coconut milk
2 tablespoons chickpea flour (besan)
500 g egg noodles, to serve

1
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 to dry.
3
Heat remanding 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 chilli 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
Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
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
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 peanuts as accompaniments.

1549

kcal

Calories

Fat

159

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 kg chicken or 1 1/2 kg chicken pieces, 5 garlic cloves, 3 medium onions, 1 tablespoon fresh ginger, and more.

Yes, Panthe Kaukswe - Burmese Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panthe Kaukswe - Burmese Chicken Curry

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