1 pkt egg noodles
3 garlic, 1/2-inch ginger
1 tsp turmeric
10 Thai basil leaves or curry leaves
3 dry red chillies
200 boneless chicken cubes
1 cup coconut milk
1 tbsp mix cumin seeds and black peppercorns
½ portion lime
2 tbsp cooking oil
Salt to taste
1 boiled egg
½ portion lime
Roasted peanuts (crushed)
Pour some boiling water in a bowl, add little oil and salt. Now blanched the egg noodles and wait for 2 minutes to get soft. Remove it noodles and wash with water (room temperature). Keep it aside to cool down. Dry roast the cumin seeds, black peppercorn, red chillies and put it in a grinder. Add ginger, garlic, Thai basil, add little water to blend it into a smooth paste.
Heat a pan with cooking oil and add the boneless chicken cubes. Add turmeric powder and fry until it is half done. Add the spice paste and mix it well with the chicken cubes. Let it cook for 5 minutes.
Now add the coconut milk and wash the cup with little water and stir well. Add lime juice and let it simmer for 20 minutes in low flame. Stir occasionally, so that the chicken pieces are cooked, absorb the flavour of coconut milk and spices. After 20 minutes, stir the curry once to finish the dish. In the meantime, also boil an egg for 8 minutes. Let it cool down.
Now assemble the bowl, first, pour the curry with chicken cubes, put the blanched egg noodles, topped with some fried onions, raw onions, crushed roasted peanuts and boiled eggs. Before eating your Khow Suey bowl squeeze some lime juice to enjoy the complexed flavourful bowl.