Kaukswe
Kaukswe
Kaukswe is a popular Burmese yellow curry served over rice noodles with a large variety of toppings. The curry sauce has basic ingredients that you probably all ready have in your cupboard. You can make this curry with or without meat; tofu being an acceptable protein substitute. Kaukswe is also eaten in Thailand and Laos, which borders to the East, using more ingredients indigenous to their cuisine. Burmese kaukswe uses more Indian ingredients, which borders to the West.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion diced
- 6 garlic cloves minced
- 1” ginger peeled and minced
- 10 dried red chilies
- 1 1/2 lbs boneless skinless chicken thighs
- 1/4 cup chickpea flour
- 1 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1 1/2 cups coconut milk
- 1 cup chicken stock
- 1 cup bamboo shoots
- 1/4 cup lime juice
- 14 oz dried rice noodles prepared according to package directions
Toppings
- crispy fried onions
- crispy fried noodles
- crushed peanuts
- cilantro chopped
- serrano peppers thinly sliced
- lime wedges
Instructions
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic, ginger, and chilies. Cook for 1 minute.
- Add in the chicken, bamboo shoots, spices, chickpea flour, and salt. Cook for 5 minutes.
- Pour in the coconut milk and chicken stock. Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes until the sauce thickens.
- Turn off the heat and squeeze in the lime juice.
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