How to Make Burmese Chicken Curry with Noodles - Panthe Kaukswe Asian Cooking Recipe Cuisine

Myanmar Panthe Kaukswe (Chicken Curry with Noodles)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6-8 Servings

4 lb chicken joints

8 cloves garlic, chopped

4 medium-sized onions, chopped

1 tbsp chopped ginger

1 tsp dried shrimp paste

2 tbsp peanut oil

2 tbsp dark sesame oil

1-2 tsp chili powder

2 tsp salt or taste

19 fl oz. can coconut milk

2 tbsp chickpea flour

1 lb fine egg noodles or bean thread vermicelli 

Directions:

Thighs, drumsticks and wings are the best pieces to use as they stand up to long cooking better than delicate breast meat. If jointing a whole chicken, add the breast pieces after the other joints are almost tender.

Puree the garlic, onions, ginger and dried shrimp paste in a blender. Heat the oils in a heavy pan and fry the blended ingredients, stirring, for 10 minutes. Add the chicken and continue to fry, stirring constantly. 

Add chili powder, salt and half the coconut milk diluted with an equal amount of water. Simmer uncovered until chicken is tender.

Stir in the remaining coconut milk and heat gently, stirring constantly. Mix the chickpea flour with a little cold water to form a smooth cream. Add to the pan and cook for a further 5 minutes. There will be lots of sauce.

Close to serving time, cook the noodles in a  large saucepan of salted boiling water until just tender. Pour cold water into the pan to stop noodles cooking, and drain in a  colander. 

Serve the noodles and curry in separate bowls and offer accompaniments like any of the following for diners to choose from:

sliced spring onions
chopped cilantro
sliced white onion
roasted chickpeas, ground in a blender
fried onion flakes
crisp-fried garlic
lime or lemon wedges
dried chilies, fried in oil for 3-4 seconds

chili powder

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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