Name: Vegetable Khao Suey Recipe
Total time: 45 min
Yield: 2
Cuisine: Burmese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This take on the traditional burmese recipe makes a healthy one-dish dinner.

How to make Vegetable Khao Suey Recipe

Pallavi Gupta

Crawler

Burmese

<p>This take on the traditional burmese recipe makes a healthy one-dish dinner.</p>

Vegetarian

Red onion, thinly sliced

Mushrooms, sliced

Red bell pepper, sliced

Tofu, diced into bite size pieces

Handful of sliced scallions

Ginger garlic paste

Thai Red Curry Paste

Coconut milk

Water

Turmeric

Salt

Vegetable Oil

Noodleof your choice

Handful of roughly chopped cilantro

In a bowl add tofu, turmeric and little salt. Stir to mix well so that all the tofu pieces are coated well with turmeric and salt. Keep aside for 5 to 10 minutes. 

step 1

Cook noodle and keep aside. (to avoid them from sticking, run the cooked noodles under cold tap water)

step 2

In a large wok or a pan, heat oil on medium high. 

step 3

Add sliced onions and cook stirring continuously till they turn a nice golden and become fragrant. 

step 4

Add ginger garlic paste and continue to cook for another 30 seconds. 

step 5

Add tofu and cook till it turns slightly golden. 

step 6

Add bell pepper and mushroom, continue to cook for a couple of minutes. 

step 7

Add the thai curry paste and stir to mix well. You want all the veggies and tofu to be coated with the paste evenly and the paste is slightly cooked. 

step 8

Add coconut milk, water and sugar. Mix to combine well and to form a lump free sauce. 

step 9

Cover and cook on low for about 10 minutes. 

step 10

step 11

To serve:in a bowl add noodles. Pour the khao suey generously on the noodles. Mix well with chopsticks or fork and spoon. Sprinkle some scallions and a few drops of lemon juice. Add a few sprigs of cilantro and serve hot with extra lemon wedges. 

step 12

Honest Cooking