Burma ranked high with its Panthe Kaukswe. The ubiquitous coconut milk played a large role in giving this curried chicken soup its creaminess. Served over egg noodles and topped with an array of crisp salad veggies , sliced hard-boiled eggs, crisp fried garlic, beansprouts and fresh cilantro, it hit the spot on a gray rainy day.
The chicken is cut into bite sized pieces, and cooked in onions, ginger, garlic, turmeric and red chili powder.The trick is to add in enough chicken broth to make the gravy soupy and yet thick enough to cling to the noodles.Yum!
Dishes were few, but lots of garnishes to be prepped. Rhea and David stopped by for a taste. Don't know why but I have a feeling they enjoyed it!!!! Off to China. See Ya!
We loved it!!! The sweetness of the coconut milk, paired with curry gave it such a nice spicy finish. It was addictive. Who knew a chicken dish could be transformed into something so yummy that I want it again NOW!
ReplyDeleteYum-O!!! Fantastic, keep up the good work ;)
ReplyDelete~CocoVanilla
So happy that you guys are enjoying this as much as I am. Keep reading!!!
ReplyDeleteI made your Panthe Kaukswe recipe, it came out excellent.
ReplyDeletecoconut milk and curry are 2 of my favorite ingredients. why am i only seeing this now????
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