Burmese Kari Khaosay

This has got to be one of the best posts that I have ever written, or at least the most delicious. Kari Khaosay (also spelled, Curry Khouser, Kari Kausar, etc)  is a recipe that has been in my family for generations and is hands down my favorite dish… ever! Good news, it’s my husband’s too! Bad news, it’s got a lot to parts to the meal. Learning how to make this on my own was a little scary, but after face timing my mom quite a few times I finally got it. 

Burmese Kari Khoasay

This dish consists of three main pieces: the coconut curry, the spicy chicken, and the pasta. We love to pile on the toppings so making Curry Kausar means chopping the cabbage, slicing lemons, shredding carrots, the whole nine. This dish originates from Burma so it has the hints of East Asian and South Asian flavors. I have no idea how my Pakistani family stumbled upon it, but I’m so happy that they did!

spicy chicken with coconut curry

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I follow my mom’s recipe so I use chicken breasts, standard coconut milk (don’t try to skimp with the low cal) and when it comes to the pasta, Barilla is always best. Because this is a family recipe, so many families have different ways of making it. I remember going over to my friends’ houses as a girl and being so excited that their parents made Curry Kausur only to be so confused! Variations include using beef instead of chicken, fettuccini instead of angel hair pasta, and lemon as a base instead of a garnish. Although I’m bias and my mom’s version is my favorite.

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burmese dish

Burmese Curry Kausar
Serves 4
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Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
  1. Coconut Curry
  2. -2 cans of coconut milk
  3. -2 cans of water
  4. -2 to 3 green chilis
  5. -handful of cilantro
  6. -5 tablespoons of gram flour (Besan Ka Atta)
  7. -2 teaspoons of salt
  8. -1/2 teaspoon of turmeric
  9. -1 cup of water
  10. ___________________________________________
  11. Chicken
  12. -4 chicken breasts cut into small cubes
  13. -3 medium sized onions but into very small pieces
  14. -1/2 teaspoon of ginger-garlic paste
  15. -2 small 8oz cans of tomato sauce
  16. -2 teaspoons of red chili powder
  17. -paprika to taste
  18. -1/2 teaspoon of salt
  19. ___________________________________________
  20. Pasta
  21. -Barilla Angel Hair Pasta
  22. ___________________________________________
  23. Vegetable Toppings
  24. -shredded cabbage
  25. -boiled eggs
  26. -frozen peas
  27. -shredded carrots
  28. -green onions
  29. -fried onions
  30. -crushed red pepper
  31. -lemon
  32. -cilantro
  1. This dish has 3 main parts: coconut curry, spicy chicken, and pasta. For the coconut curry, place the green chilis, gram flour, and cilantro into a blender with the water to make a paste. Use a large pot and add in 2 cans of coconut milk, 2 cans of water, tumeric, salt, and paste. Once all the ingredients are added, heat the curry on a slow simmer to a boil. (Be sure to stir in only ONE direction!)
  2. For the Spicy Chicken, you want to caramelize the chopped onions in a large saucepan with oil. I use canola, but you can use your preference. Once the onions are brown (5-10 minutes later) add in the chopped chicken, ginger garlic paste, tomato sauce, red chili powder, salt and paprika. Cook on medium until the oil separates from the chicken.
  3. Cook one box of angel hair pasta per the package to al dente. Be sure to add salt.
  4. Finish with all of the garnish by chopping up the cabbage, carrots, & green onions. Boil and chop an egg and in crushed red pepper and lemon to taste. Garnish with packaged fried onions & cilantro.
Adapted from My Mom's Secret Receipe
Adapted from My Mom's Secret Receipe
Simply Sabrina | Atlanta Blogger https://www.simplysabrinablog.com/
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