Vegetable Khao Suey

This take on the traditional Burmese recipe makes a healthy one-dish dinner.Ingredients:1 red onion, thinly sliced1 cup mushrooms, sliced½ red bell pepper, sliced½ cup tofu, diced into bite size piecesHandful of sliced scallions2 tsp ginger garlic paste1 tbsp thai red curry paste1 cup coconut milk (250 ml)½ cup water½ tsp turmeric2 tsp sugarSalt1 tbsp vegetable…

Vegetable Khao Suey

recipe image
This take on the traditional Burmese recipe makes a healthy one-dish dinner.


  • 1 red onion, thinly sliced
  • 1 cup mushrooms, sliced
  • ½ red bell pepper, sliced
  • ½ cup tofu, diced into bite size pieces
  • Handful of sliced scallions
  • 2 tsp ginger garlic paste
  • 1 tbsp thai red curry paste
  • 1 cup coconut milk (250 ml)
  • ½ cup water
  • ½ tsp turmeric
  • 2 tsp sugar
  • Salt
  • 1 tbsp vegetable oil
  • Noodle – of your choice (preferably thick)
  • Handful of roughly chopped cilantro
  • Lemon wedges for serving


  1. In a bowl add tofu, turmeric and little salt. Stir to mix well so that all the tofu pieces are coated well with turmeric and salt. Keep aside for 5 to 10 minutes.
  2. Cook noodle and keep aside. (to avoid them from sticking, run the cooked noodles under cold tap water)
  3. In a large wok or a pan, heat oil on medium high.
  4. Add sliced onions and cook stirring continuously till they turn a nice golden and become fragrant.
  5. Add ginger garlic paste and continue to cook for another 30 seconds.
  6. Add tofu and cook till it turns slightly golden.
  7. Add bell pepper and mushroom, continue to cook for a couple of minutes.
  8. Add the Thai curry paste and stir to mix well. You want all the veggies and tofu to be coated with the paste evenly and the paste is slightly cooked.
  9. Add coconut milk, water and sugar. Mix to combine well and to form a lump free sauce.
  10. Cover and cook on low for about 10 minutes.
  11. Taste to adjust the seasoning.
  12. To Serve: In a bowl add noodles. Pour the khao suey generously on the noodles. Mix well with chopsticks or fork and spoon. Sprinkle some scallions and a few drops of lemon juice. Add a few sprigs of cilantro and serve hot with extra lemon wedges.

Read More