Panthe Kaukswe – Burmese Chicken Curry

04 Apr 2022

By Michelle Tan

Panthe Kaukswe – Burmese Chicken Curry
This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients. Photo: Michelle Tan.


1.5kg Chicken Drumsticks

6 cloves of garlic

2 large onions

15g ginger (skin removed)

2 tsp Dried Shrimp Paste

3 Tbsp Vegetable or Canola Oil

1.5 Tbsp Sesame Oil

2 Tsp Chili Powder

2 Tsp Salt

400ml Coconut Milk

400ml Coconut Cream

50ml Water

3 Tbsp Chickpea Flour (Besan)

InstructionsBlend garlic, onion, ginger, and shrimp paste together until smooth.

  1. Blend garlic, onion, ginger and shrimp paste together until smooth.
  2. In a large pot, add in oils and stir fry the blended paste for 5 minutes.
  3. Add in chicken drumsticks, coat with mixture and fry for 5 minutes.
  4. Add in coconut milk and bring the mixture to a simmer.
  5. Add in chili powder, salt, and water.
  6. Stir in the coconut cream and slowly bring to a boil while constantly stirring to ensure the curry does not curdle. Lower the fire and let it simmer.
  7. In a small bowl, mix the Chickpea flour with a tablespoon of water to form a paste.
  8. Add the paste to simmering curry and mix well.
  9. Let the curry cook for a further 5 minutes.
  10. Serve curry over cooked rice or noodles.
  11. When serving, add crispy noodles, fried onions, and peanuts as garnishes.