Plant Based, Vegetarian, Vegan, International, Fusion food

Khause -Khausuey- a Burmese curry fusion style-vegetarian- VEGAN


My husband’s family is from Burma and this recipe was originally taught to me by my Mother in law. She of course had someone grid everything fresh. Now we do it with blender.This type of Dish is popular in Many Asian Countries. Most of them are made with Fish. This curry is green.

This is a totally Vegetarian and VEGAN .

I have changed/ added different items, to this recipe to make it more versatile and colorful. This recipe is wonderful for winter night-one meal soup. There are many ingredients but I am sure once you have the dish made , you would want to do it often. This recipe is for 6 to 8 people but can be doubled. Left over can be kept in the refrigerator for about 3 days. It reheats well. I  use microwave to reheat but, can be reheated in the pot at low heat.

I used Hakka Noodles, Indian markets carry the vegetarian Hakka noodles, I used two small packets.

2 to 3 cans of Coconut Milk-please check the can to make sure it does not have added sugar. I used red, green and yellow bell peppers and shredded carrots to give color to this wonderful dish.

This recipe requires  some unusual items such as fried noodles and fried onions which can be purchased in any Asian market.

For the spice mix:- Grind – 3 to 4 hot -or similar to Jalapeno peppers, about 3 inch piece of fresh ginger, 3 pods of fresh garlic, 1 small bunch basil-best if you can buy Thai basil and, about two stalks of  lemon grass( cut on to 2 inch pieces after removing outer layer.).

before you start cutting the vegetables, it would be easier to grind all above-not lemongrass.

Serve in a Soup bowl- First put noodles, add the Curry, top it with a little-a teaspoon or less- fried noodles, bean sprouts, fried onilos and cilantro.

Khause -Khausuey- a Burmese curry fusion style-vegetarian- VEGAN

Difficulty: Intermediate Prep Time 15 mins Cook Time 14 mins Total Time 29 mins
Servings: 4
Best Season: Suitable throughout the year



  1. 3 hot green pepeprs such as jalapenos, about 3 inch fresh ginger, 1 bunch fresh basil, 1/2 cup chopped cilantro-all chopped and gring these in a fine grinder-make paste-you may need to use a little water.

  2. Cut all vegetables listed above- keep them in water, open the coconut milk cans and save aside

  3. Heat oil in a big pot and add the blended spice paste, let the spice mixture simmer and add the Cumin-coriander powder mix, simmer for about three minutes at low heat. While it is cooking, heat the water and put the noodles in to boil-these noodles cook very fast.Once cooked, drain and add salt and pour a little oil to keep from sticking.

  4. Add the vegetables and saute for about 3 minutes so the vegetables are coated.

  5. Add the coconut milk and cook for about 5 minutes at medium heat. The Vegetables can be crispy and only partially cooked

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