Khow Suey

🛒 Ingredients

• Chicken breast 75 g · 124 kcal
• Egg noodles 120 g · 222 kcal
• Coconut milk (full fat) 150 g · 345 kcal
• Onion 38 g · 15 kcal
• Garlic 8 g · 11 kcal
• Ginger 5 g · 4 kcal
• Turmeric powder 1 g · 4 kcal
• Chili powder 1 g · 4 kcal
• Garam Masala 3 g · 8 kcal
• Chickpea flour 8 g · 29 kcal
• Vegetable oil 8 g · 68 kcal
• Fish sauce 5 g · 3 kcal
• Soy sauce 5 g · 3 kcal
• Lime juice 4 g · 1 kcal
• Water 50 g · 0 kcal
• Hard-boiled egg 50 g · 78 kcal
• Fried crispy noodles 15 g · 68 kcal
• Fried crispy garlic 3 g · 15 kcal
• Fried crispy onions 5 g · 25 kcal
• Roasted peanuts (unsalted) 10 g · 57 kcal
• Fresh cilantro 5 g · 1 kcal
• Spring onions 8 g · 2 kcal
• Lime wedge 5 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the toppings: Boil eggs, then peel and slice them. Fry thin egg noodles, sliced garlic, and sliced onions separately until golden and crispy; drain excess oil. Chop cilantro, spring onions, and roast peanuts if not already roasted.
2. For the curry base, heat oil in a large pot. Sauté minced onion, ginger, and garlic until fragrant and softened.
3. Add chicken pieces and cook until lightly browned. Stir in turmeric, chili powder, and garam masala; cook for 1-2 minutes until fragrant.
4. Whisk chickpea flour with water to form a smooth paste, then slowly add it to the pot, stirring constantly to avoid lumps. Pour in coconut milk, fish sauce, and soy sauce, then bring to a gentle simmer.
5. Simmer the curry for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Stir in lime juice at the end.
6. Cook egg noodles according to package instructions until al dente; drain well. Divide noodles into serving bowls.
7. Ladle the hot chicken curry over the noodles. Garnish generously with all the prepared toppings: sliced hard-boiled egg, crispy fried noodles, crispy fried garlic, crispy fried onions, roasted peanuts, fresh cilantro, spring onions, and a lime wedge.