This is a popular communal Burmese dish. The basic curry is very mild and can be eaten by the whole family, as the optional accompaniments to the meal are served separately in small bowls. These include roasted chickpea flour, sliced spring onions, deep-fried chillies, fried garlic slivers, lemon wedges, extra soy sauce, fresh sliced chillies & chopped coriander. This serves 4-6 people but for a family feast double all the quantities.
1/2 packet mild curry powder (we used our British curry powder!)
1 tbsp sesame oil
1 tbsp groundnut or vegetable oil
300ml 'secret sauce'
1 can coconut milk
1 tbsp soy sauce
2 tsp shrimp paste
1 tsp salt
2 tsp chilli flakes (optional)
1 tbsp chickpea (gram) flour
50g solid creamed coconut (about 1/4 block)
700g chicken, thinly sliced
Heat the oils in a large pan and add the spices, secret sauce, salt, shrimp paste and optional chilli flakes.
Add the can of coconut milk and soy sauce and bring to the boil, then simmer for half an hour. This is supposed to be the consistency of a thick gravy, so add water at this stage if it looks rather thick.
Add the raw chicken and creamed coconut, stir in the chickpea flour and simmer until the chicken is cooked.
Serve with thin rice noodles and the above accompaniments.