Panthe Kaukswe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Panthe Kaukswe recipe, a delightful Burmese dish that combines the rich flavors of coconut milk, spices, and noodles. This traditional recipe is a hearty and comforting meal, perfect for any occasion. The dish is made by simmering tender chicken or beef in a flavorful broth, which is then poured over a bed of noodles and topped with an array of garnishes. With its aromatic spices and creamy texture, Panthe Kaukswe is sure to satisfy your taste buds and transport you to the vibrant streets of Myanmar.

Keywords: Panthe Kaukswe, Burmese dish, coconut milk, noodles, aromatic spices.

Panthe kaukswe recipe details

Panthe kaukswe recipe, recipe Rating: 4.5
Number of votes:100

Chicken curry with noodles, a popular Burmese dish favored by ‘Westerners’. Please try this recipe as ‘is’, then make comments. This dish does need a little but of chlli powder so you may cut it down but not out! It is our family favorite!!!
Ready in: 2 hours 20 mins

Ingredients

Serves: 6

• 3 pounds chicken or chicken pieces
• 5 cloves garlic
• 3 medium onions
• 1 tablespoon fresh ginger
• 1 teaspoon dried shrimp paste (blachan,ngapi or other names for it).
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1-2 teaspoons chili powder
• 2 teaspoons salt
• 2 cups thin coconut milk
• 2 cups thick coconut milk
• 2 tablespoons chick pea flour (besan)
• 1 pound egg noodles to serve

Preparation method

Prep: 20 mins | Cook: 2 hours

1. Cut chicken into serving pieces.
2. Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes too dry.
3. Heat remaining oils in a wok (or pan) and fry mixture off for 5 minutes
4. Add chicken and fry for a further few minutes.
5. Add chili powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes – 1 hr approx). If it becomes to dry add some hot water – a little at a time.
6. 6. Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
7. 7. Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
8. 8. Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
9. Drain the noodles and place in bowls, serve the curry on top with fried garlic and ginger as accompaniments.