Panthe Kaukswe - Burmese Chicken Curry

READY IN: 1hr 50mins
Recipe by Scott from Brisbane

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 bit of chilli powder, if you don't like to much chilli cut it down;but not out please! It is our family favorite!!!

Top Review by terese.hope

Delicious. I didn't have dried shrimp paste (allergies) so i substituted 2 tsp. Knorr premium fish sauce. Also, I used chili flakes instead of chili powder. It was so good, we wouldn't stop eating. It tasted even better the next day.

Ingredients Nutrition


  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 to dry.
  3. Heat remanding 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 chilli 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. Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
  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. 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 peanuts as accompaniments.

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