Khow Suey Recipe Pakistani

Chicken Khow Suey or Khao Suey from Myanmar is a popular dish in Pakistan’s Memon & Gujrati community. It consists of coconut or yogurt curry noodles, spicy chicken or beef, and a series of spices. Like its spelling (khow suey, khao suey or khao soi), there are many chicken khow suey versions. There are Burmese, Gujarati, Maimonian German, and of course, a fusion version that combines these three!


Coconut curry:

  • 3 green chilies (serrano or jalapeno)
  • 13.5 oz/400 ml full-fat coconut milk
  • 1/2 cup flour
  • 1/2 cup full-fat yogurt
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon turmeric
  • Salt to taste
  • 1/2 cup neutral-flavored oil
  • 15 curry leaves
  • 4 whole dried red peppers

Beef Stew/Curry:

  • 1/2 cup neutral sesame oil
  • 1 pound boneless beef, cut into bite-sized pieces
  • 1 medium onion, thinly sliced
  • 2 Tomatoes grated in a blender or food processor
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons coriander powder
  • 2 teaspoons garam masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • Salt to taste


  • 1 pound pasta, cooked to the desired degree of cookedness
  • Fried pasta or crushed potato chips
  • Fried onions
  • Garlic, sliced, and fried until golden brown
  • Chopped coriander
  • Chopped mint
  • Hard-boiled eggs cut into cubes
  • Fresh lemon or lime juice
  • Chat masala
  • Crushed red pepper flakes

How to Make Khow Suey Recipe Pakistani

Coconut Curry Preparation

  1. Put the green chilies, coconut milk, chickpea flour, yogurt, garlic paste, ginger, turmeric, and salt in a mixing bowl and stir until smooth. Add 4 cups of water and mix until combined. Set aside.
  2. On medium flame heat oil in a large pot. Add the red pepper and curry leaves and cook for a few seconds. Add the coconut milk mixture and bring to a boil, then reduce the heat to medium-low. Cook, uncovered, until thickened and reduced, adding water as needed, about 20 to 30 minutes. Now set it aside.

Prepare Beef Broth/Curry

  1. Combine all the ingredients in a large bowl and add two cups of water. Cook over medium heat until the meat is tender and cooked, about 45 to 60 minutes. Add water as needed. Set aside.
  2. Collection test
  3. Place the pasta on a separate plate. Put coconut curry soup and beef on top. Decorate with the desired spices.

Recipe Notes

The measured value is the actual measuring spoon/cup, not the cutlery.

Chicken Stew/Curry: Use chicken instead of beef, use the same ingredients and methods, and omit the water. The chicken will release moisture, which should be enough. Add water only when necessary.

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