Prep Time:Description
Burmese Delight
Scale
Ingredients
Ingredients for the Curry Paste :
- 6–8 cloves Garlic
- ½ tablespoon Ginger
- 3 tablespoon Coriander stems
- ½ teaspoon Whole Coriander Seeds
- 2 teaspoon Fresh Turmeric
- 2 Shallots or 1 medium sized Onion
- ½ teaspoon Whole Peppercorns
- 2 Green Chillies
- 2 stalks Lemongrass (white part only)
Ingredients for the Coconut Broth :
- 2 tablespoon Oil
- 3–4 Garlic sliced
- 3–4 Shallots or 1 large Onion sliced
- 2 Birds Eye Chillies, slit lengthwise
- 8–10 Curry Leaves
- 4 cup Chicken or Vegetable Broth/Stock
- 2 tablespoon Gram flour (Besan)
- ¼ cup Green Beans, cut into 1 inch pieces
- ⅓ cup Bell Pepper, diced
- ½ cup Mushroom, quartered
- ½ cup Zucchini, diced
- 1½ cups thick Coconut Milk
- 1 Tsp Sugar (Oprional)
- Salt to taste
Ingredients for the Stock :
- 300 – 350 gms boneless Chicken (Or Vegetables if you want a vegetable stock instead)
- 1–2 Onions, diced
- 1 Carrot, diced
- Chopped Coriander stem
- 5 cups Water
Ingredients for the Noodles :
- 250 gms Noodles
- 1 tablespoon Oil
- 1 teaspoon Salt
Ingredients Suggestions for the Topping :
- Fried Garlic
- Fried Noodles
- Shredded Chicken
- Whole and some crushed Peanuts
- Spring Onions greens, chopped
- Lime wedges to squeeze some fresh juice on top of your serving
- Boiled Eggs, diced small
- Chilli Oil
Instructions
Instruction for the Curry Paste :
- Grind all the ingredients into a smooth paste using a blender or food processor. Add a little water while blending. Set aside.
Instruction for the Chicken or Vegetable Stock :
- In a deep bottom pan, make the Chicken stock by adding the chicken pieces, diced carrots, onions, coriander stems, ginger, garlic, water. Replace chicken with vegetables if you want a vegetable stock instead
- Once water starts boiling, cover and cook on sim till chicken is cooked.
- Remove from heat and cool. Strain the stock and keep ready for use.
- Shred or cut the cooked chicken in pieces to be used for topping.
Instruction for the Coconut Broth :
- Use a mortar and pestle to lightly crush the lemongrass for the broth.
- Heat oil in a large pot or wok. Add the garlic and sauté lightly. As the garlic turns golden in colour, add the onion or shallots, fresh red chilli and curry leaves.
- Sauté for 2-4 minutes until slightly translucent. Now add the ground curry paste and cook over a medium flame for 5 mins or until the raw aroma disappears.
- Add the gram flour to the pan. Stir well to combine. Cook for 2 more minutes or so, stirring constantly.
- Slowly add the chicken or vegetable broth and keep mixing until there are no lumps.
- Add the vegetables, salt and cook on medium-low flame for 10 – 12 mins. Let the flavours infuse well in the broth. Next add the thick coconut milk and the sugar (if you are using any). Stir and mix well. Check for the seasoning one last time before you turn off the flame. Set aside to serve.
Instruction for the Noodles :
- In a stockpot, bring water to a boil. Add some salt and oil to the water to prevent noodles from sticking.
- Cook for 3-4 minutes or until the noodles are about 85% done and not too soft. Drain the noodles in a colander and give it a good rinse under cold running water and set aside.
To Assemble :
- In a stockpot, bring water to a boil. Add some salt and oil to the water to prevent noodles from sticking.
- Cook for 3-4 minutes or until the noodles are about 85% done and not too soft. Drain the noodles in a colander and give it a good rinse under cold running water and set aside.
Nutrition
- Serving Size: 4