Burmese Chicken and Coconut

    45 minutes

    Authentic Burmese dish taught to me by a friend. Lovely ladled over hot egg noodles.


    Western Australia, Australia
    1 person made this

    Serves: 4 

    • 300-400 grams diced chicken (thigh or breast)
    • 3 minced onion
    • 1 tablespoon minced garlic (fresh or bottled)
    • 1/2 tablespoon minced ginger
    • 1 piece gnapi (balachang/prawn paste) big as your little finger
    • 2 tablespoons paprika
    • 1 teaspoon turmeric
    • 1 teaspoon chilli flakes (or to taste)
    • 1 can coconut milk
    • 1 bunch coriander (garnish)
    • 1 teaspoon salt to taste
    • 1/2 cup sunflower oil
    • 1/2 cup hot water
    • 1 packet egg noodles

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt the gnapi in small amount of hot water & save. Fry onion, garlic & ginger in the oil until onion is transparent.
    2. Add chicken paprika, turmeric, chilli flake & fry with onion stirring quickly (don't scorch the spice) add gnapi & fry quickly.
    3. Add coconut & stir thoroughly. Simmer for 30-45 mins until chicken is tender.
    4. Ladle over hot egg noodles, add coriander to garnish.


    Gnapi (Balachan)is essential to this dish & can be purchased at any Asian grocer in block form. Store in a zip lock bag in fridge.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)