Panthe Kaukswe - Burmese Chicken Curry

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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!!!

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.


Most Helpful

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.

terese.hope December 06, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a