Panthay Khawswey (Burmese Chicken Stew)

May 13, 2023May 13, 20230 7
Panthay Khawswey (Burmese Chicken Stew) recipe for a taste of Burma in your home
in Stew

Prep

15 min

Cook

50 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

salt to taste
1 package rice vermicelli
3 tablespoons vegetable oil , or more if needed
1 cup chopped onions
6 cloves garlic , crushed , or more to taste
1 piece ginger , crushed
1/2 teaspoon ground turmeric
2 cups diced chicken
1 tablespoon fish sauce
1 tablespoon chili powder , or to taste
1/2 cup water , or more if needed
3 cups milk
1 can coconut milk
1/3 cup chickpea flour
1/4 cup chopped green onions ( optional )
1/4 cup chopped fresh cilantro ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
672
Sugar
3g
Fat
47g
Panthay Khawswey, also known as Burmese Chicken Stew, is a popular dish in the Southeast Asian country of Myanmar, formerly known as Burma. This stew combines ingredients like chicken, noodles, and coconut milk to create a hearty and flavorful meal. The spice level of the dish can vary depending on personal preferences, but it is typically on the spicier side. This dish is perfect for a cold day when you want something warm and filling, or when you are craving something with some spice. Traditionally, this stew is served with various toppings like lime wedges, cilantro, and crispy fried noodles for added texture and flavor.

Instructions

1.Soak the rice vermicelli in hot water for 10-15 minutes to soften.
2.In a large pot over medium heat, heat the vegetable oil.
3.Add the chopped onions, crushed garlic, and ginger, and sauté for 2-3 minutes until the onions are translucent.
4.Add the ground turmeric and diced chicken, and continue to sauté until the chicken is browned.
5.Add the fish sauce and chili powder, and stir to combine.
6.Pour in the water, milk, and coconut milk, and stir to combine.
7.Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes.
8.In a separate small bowl, whisk the chickpea flour with enough water to create a smooth paste.
9.Add the chickpea paste to the pot, and stir to combine.
10.Continue to simmer for another 10-15 minutes, stirring occasionally, until the stew has thickened.
11.Serve the stew hot, garnished with chopped green onions and fresh cilantro if desired.

PROS

Panthay Khawswey is a hearty and flavorful stew that is perfect for a warm, satisfying meal.

It is easy to make and can be adjusted to personal spice preferences.

The combination of chicken, noodles, and creamy coconut milk makes for a delicious and filling meal.

CONS

The stew does take some time to simmer on the stove, so it may not be suitable for a quick weeknight meal.

Some of the ingredients, like the chickpea flour and fish sauce, may not be readily available in all kitchens.

HEALTH & BENEFITS

Panthay Khawswey (Burmese Chicken Stew) contains protein from the chicken, as well as carbs from the rice noodles.
The coconut milk and chickpea flour provide healthy fats and fiber.
The use of turmeric in the stew has been linked to reducing inflammation and aiding digestion.

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