Khao Soi (Burmese Shan Curry)

About This Recipe

Khao Soi is a fragrant, mildly spiced beef curry served over rice or noodles with crispy fried noodle topping. Rooted in the everyday cooking of Burmese kitchens, Khao Soi (Burmese Shan Curry) balances technique and tradition: the beef, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the beef, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 500 gbeef, cubed
• 2 tbspcurry paste
• 1 cancoconut milk (400ml)
• 2 cupsbeef stock
• 1 cuprice noodles, fried
• 2 tbspoil

Instructions

1. 1

   Fry curry paste

   Heat oil, cook curry paste 2 minutes

2. 2

   Add beef

   Add beef cubes, cook until browned

3. 3

   Add liquids

   Pour coconut milk and stock

4. 4

   Simmer

   Cover and cook 30 minutes until beef is tender

5. 5

   Serve

   Top with fried noodles and cilantro

Variations

• •

  Use chicken instead of beef

• •

  Add vegetables like carrots and potatoes

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Refrigerate curry for 3 days; add noodles before serving Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions