Since my In laws have lived in Burma that is now Myanmar, this is one of our family’s favorite recipes. It surely is a comfort food on those cold days. We definitely make it on our Christmas get together. Hope you enjoy it as much as we do. I have the vegetarian version here but you can add chicken to it if you like. In my recipe I do indicate when you can make that variation.
There are probably a lot of different recipe for this dish as every family had their own version. I have adopted this from my sister in law who is from Burma and this recipe is much simpler with very few ingredients.
Ingredients
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For the Curry
- For the seasoning
- Accompaniments or Toppings
Instructions
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In a saucepan take the Besan.
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Mix about 1/2 a cup of water to the besan and remove all lumps.
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After all the lumps are gone add the rest of the water and place it on the stove on medium high heat stirring frequently so it does not form lumps.
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Once it is boiled, lower the heat to low medium and let it simmer, keep stirring it occasionally otherwise it would form lumps.
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In the curry add the can of coconut milk, salt, red chili powder and turmeric. Let it simmer stirring occasionally.
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Place another pan on the stove add oil.
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When the oil is warm add ginger garlic paste and the vegetables. If you want to add chicken to your soup you would add it here. Sauté it for few minutes ( It will take longer if you are adding chicken and make sure the chicken is cooked thoroughly)
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Add soy sauce to the vegetables and sauté it for another minute or so.
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Now you can add the sautéed vegetables to the coconut gravy. Let it simmer. The more you simmer the better it is. It gets thicker. Boil Noodles, pour the curry on that and serve it with all the toppings as per your taste. Enjoy !!
Notes
Surprisingly, this coconut gravy tastes better the next day. If you are making it for a dinner party just put it in the slow pot after you add coconut and let it cook slowly.
Ok you have just made hungry again looking at this dish! Almost 2 am where I’m at. Looks amazing!