Burmese-inspired chicken braised in coconut milk & turmeric with sweet potato
Chicken second courses
My aunt’s family lived in Burma in the ‘60s and when they came back to the U.S., they brought a recipe for “kaukswe,” a coconut-chicken-curry dish from the southern part of the country. Kaukswe has specific components—Chinese egg noodles, fried crispy noodles, lime juice, chiles, coconut milk—but over the years I have played around with the chicken-coconut milk braise and simplified the dish into a quick, satisfying meal that’s fairly easy to whip up.
Share:
0
27
0
Comments