Khowsuey

In a large pan, heat some oil over medium to high heat. Once the oil is hot, add the sliced shallot and sauté until it becomes translucent.

Stir in Burma Burma’s Khowsuey curry paste and cook for a minute or two to release its flavours. Pour in the coconut milk and water, stirring to combine everything well.

Add the prepared vegetables – carrot, french beans, baby corn, green zucchini, yellow zucchini, and broccoli.

Allow the mixture to come to a gentle boil, then reduce the heat and simmer until the vegetables are tender, which should take about 10-15 minutes.

While the curry is simmering, cook the noodles separately according to the package instructions. Drain and set them aside.

To serve, place a portion of cooked noodles in each serving bowl.

Ladle the hot Khowsuey curry over the noodles, making sure each bowl gets a good amount of vegetables and flavourful broth.

Garnish with chopped spring onions, brown onions, and a touch of Burma Burma’s Chilli Garlic Oil Drizzle for a final flavour punch.