Khow Suey

Serves: 6
Cooking time: 40 minutes

Cuisine : Myanmar
Course : Main
Skill Level : Easy

For the sauce:

  • 3 dried red chillies
  • 30 ml coconut oil, cold pressed
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 inch ginger, peeled and chopped
  • ½ tsp turmeric powder
  • 1 tsp roasted curry powder
  • 2 tbsp gram flour
  • 10 ml coconut oil, cold pressed
  • 3 kaffir lime leaves
  • 500 ml stock or 1 stock cube, mixed with 500 ml hot water
  • ¼ head cauliflower, cut into small florets
  • ½ head broccoli, cut into medium sized florets
  • 400g fresh, frozen or tinned raw jack fruit
  • 1 tin, bamboo shoot
  • 300 ml coconut milk
  • ½ lemon, juice only
  • Salt

Classic accompaniments to serve:

  • fried garlic flakes
  • fried onion
  • roasted peanuts
  • fresh red chilli, cut
  • lemon wedges
  • boiled egg, chopped
  • spring onion, chopped
  • fresh coriander sprigs
  • thinly sliced green chilli rounds in vinegar
  • cooked rice noodles or string hoppers


Soak red chillies in luke warm water for 30 minutes, drain and set aside. Heat oil in a stewing pot. Add onions, garlic, ginger, turmeric, roasted curry powder and sauté till onions are soft. Set side to cool and then grind to a paste.

Roast gram flour on low-medium heat for 3-4 minutes and after it has cooled, grind it with the onion paste and soaked red chillies.

Heat coconut oil, add ground paste and cook for 2-3 minutes more. Add lime leaves and then gradually whisk in the stock. Bring to a boil and add all the vegetables and cook until tender.
Add coconut milk and bring to a gentle boil.
Check seasoning and finish with lemon juice.
Serve alongside accompaniments and make your own combination bowl.

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