Recipe Archive: Kha Suey
Jul. 20th, 2026 05:41 pmThis is another one of my mom's staple recipes, which is funny because I have no idea where she learned it. Not super authentic, but it is delicious.
EQUIPMENT:
2 large pans
INGREDIENTS:
1 lb chicken, finely chopped (0.5 inch cubes)
1 tbsp ginger-garlic paste (or 1.5 tsp of each)
1 tsp red chili powder
1 tsp ground cumin
1.5 tsp salt
2 diced tomatoes (about 1 cup)
2 tbsp neutral oil
1.5 tsp gram flour
1 13.5 oz can coconut milk
2 cups chicken broth or stock
1 box angel hair spaghetti
(optional)
fried garlic
fried onions
chopped spring onions
METHOD:
Marinate the chicken for 30 minutes minimum in the ginger-garlic paste, red chili powder, salt, and ground cumin.
In one pan, add 1 tbsp oil and saute the chicken on high heat until cooked. Then add the chopped tomatoes and cook on medium-low heat for 10-15 minutes.
In the other pan, heat 1 tbsp oil and saute the gram flour until it changes color (about 1 min). Then add the chicken broth/stock and bring to a boil. Add the coconut milk and cook on medium until fully incorporated. Add the chicken, cover, and cook on low another 2 minutes.
Boil your pasta.
Serve the sauce over the noodles, topped with fried garlic, fried onions, and/or spring onions for garnish.
NOTES:
The gram flour is chickpea flour--adds a nice nutty/earthy note to your sauce.
You can use whatever noodles you want--angel hair is what my mom always used, and I think thinner is better personally, but you can experiment. Over rice is also an option.
I think paste incorporates better into sauces than fresh grated garlic and ginger, but use what you have.
EQUIPMENT:
2 large pans
INGREDIENTS:
1 lb chicken, finely chopped (0.5 inch cubes)
1 tbsp ginger-garlic paste (or 1.5 tsp of each)
1 tsp red chili powder
1 tsp ground cumin
1.5 tsp salt
2 diced tomatoes (about 1 cup)
2 tbsp neutral oil
1.5 tsp gram flour
1 13.5 oz can coconut milk
2 cups chicken broth or stock
1 box angel hair spaghetti
(optional)
fried garlic
fried onions
chopped spring onions
METHOD:
Marinate the chicken for 30 minutes minimum in the ginger-garlic paste, red chili powder, salt, and ground cumin.
In one pan, add 1 tbsp oil and saute the chicken on high heat until cooked. Then add the chopped tomatoes and cook on medium-low heat for 10-15 minutes.
In the other pan, heat 1 tbsp oil and saute the gram flour until it changes color (about 1 min). Then add the chicken broth/stock and bring to a boil. Add the coconut milk and cook on medium until fully incorporated. Add the chicken, cover, and cook on low another 2 minutes.
Boil your pasta.
Serve the sauce over the noodles, topped with fried garlic, fried onions, and/or spring onions for garnish.
NOTES:
The gram flour is chickpea flour--adds a nice nutty/earthy note to your sauce.
You can use whatever noodles you want--angel hair is what my mom always used, and I think thinner is better personally, but you can experiment. Over rice is also an option.
I think paste incorporates better into sauces than fresh grated garlic and ginger, but use what you have.