Best 2 Panthe Kaukswe Burmese Chicken Curry Recipes
**Panthe Kaukswe: A Burmese Chicken Curry That Will Delight Your Taste Buds**
Panthe Kaukswe is a traditional Burmese chicken curry that is sure to tantalize your taste buds with its rich, flavorful broth and tender chicken. Originating in the Shan State of Myanmar, this dish is a beloved comfort food that is often served during special occasions and gatherings. The name "Panthe" refers to the type of noodles used in the dish, which are similar to thick rice noodles or udon noodles.
This delectable dish features succulent pieces of chicken simmered in a fragrant broth infused with aromatic spices and herbs, such as turmeric, cumin, coriander, garlic, ginger, and lemongrass. The addition of coconut milk lends a creamy texture and a subtle sweetness to the curry, while the use of tomatoes and tamarind provides a delightful tanginess. The noodles are cooked separately and then added to the curry, soaking up all the delicious flavors.
Accompanying the Panthe Kaukswe are a variety of condiments and garnishes that elevate the dish to a culinary masterpiece. These include crispy shallots, which add a delightful crunch and a nutty flavor; hard-boiled eggs, which provide a protein-rich contrast to the soft noodles; and a sprinkling of fresh cilantro, which adds a vibrant pop of color and a refreshing herbal aroma.
Whether you're a seasoned cook or a novice in the kitchen, the Panthe Kaukswe recipe provided in this article is easy to follow and will guide you through the process of creating this Burmese delicacy in your own home. With its explosion of flavors and textures, this dish is sure to become a favorite in your culinary repertoire.
BURMESE CHICKEN CURRY
A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.
Provided by Lee Jackson
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
- Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 5 g, Cholesterol 77 mg, Fat 11.5 g, Fiber 1.3 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 495.4 mg, Sugar 2.1 g
BURMESE CHICKEN CURRY
This recipe is from Sunset Magazine's Food Processor Cook Book, now out of print. These days I generally reduce the salt and the soy sauce a bit, but have included amounts as per the original recipe. What I like in particular about this recipe is that, except for the fresh chicken, I generally have all of these ingredients in the pantry. I serve this over rice or rice noodles.
Provided by duonyte
Categories Curries
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Slice three of the onions and set aside.
- Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
- Mix together the salt and turmeric and rub the chicken with the mixture.
- Heat the oil in a skillet over medium-high heat, add the chicken and cook until it is browned, turning over once, about 10 minutes. Remove the chicken.
- Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
- Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
- Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
- Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
- Remove the chicken from the skillet to a serving dish and cover to keep warm.
- Boil the sauce, uncovered, stirring constantly, until it is reduced to about 3 cups. Skim off and discard the fat. Spoon the sauce over the chicken.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't be afraid to experiment with different spices and flavors. Burmese cuisine is known for its complex and flavorful dishes, so don't be afraid to add your own personal touch.
- Be patient. Some Burmese dishes take a long time to cook, but the results are worth the wait.
- Serve your Burmese dishes with rice. Rice is a staple food in Burma, and it's the perfect way to soak up all the delicious sauces and flavors.
Conclusion:
Burmese cuisine is a delicious and unique culinary experience that everyone should try. With its complex flavors and spices, Burmese food is sure to tantalize your taste buds. So next time you're looking for something new to cook, give one of these Burmese recipes a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
