Burmese Chicken and Coconut

Burmese Chicken and Coconut


1 person made this

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

Brown-eyed-girl Western Australia, Australia

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.

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