Burmese Khausey: Lamb and Coconut Curry

Khausey is a Burmese spaghetti dish traditionally served with a lamb curry, coconut milk-based soup, a bed of noodles and a wonderful array of garnishes. It is the perfect meal to use up leftover lamb curry (or chicken if that’s more your fancy) and don’t want to repeat-serve it: the coconut soup only takes a few minutes to whizz up and altogether, it’s a completely new dish.


  • Leftover Chicken/Lamb Curry

For the spaghetti:

  • Spaghetti, boiled and drained
  • 1 red onion, cut into small pieces
  • 2 large eggs
  • A handful of coriander
  • 2-3 poppadums
  • A handful of chilli flakes

For the Coconut Soup:

  • 2-3 garlic cloves, crushed
  • 2tbsp vegetable oil
  • 1tsp gram flour
  • salt to taste
  • red chilli powder to taste
  • pinch of turmeric powder
  • 1 block coconut milk
  • 1 cup water, plus extra


For the Spaghetti and Garnish:

  1. Boil spaghetti, drain and set to the side⠀
  2. Boil the eggs until hard-boiled and then cube into bite-sized pieces⠀
  3. Wash and roughly chop the fresh coriander,⠀
  4. Roughly snap the poppadums into small pieces
  5. Set all the above and the red chilli flakes on the side, in their individual bowls⠀

For the Coconut Soup:

  1. Thinly slice the garlic cloves and fry in the oil until light pink⠀
  2. Add in the gram flour, salt & red chilli to taste and a pinch of turmeric. Sizzle this on low heat until fragrant. Make sure it doesn’t burn⠀
  3. Meanwhile: In a heavy based pan, boil the coconut milk block in 1 cup of water until it thickens on a medium-low heat. Once it has boiled, add in the cooked spices and continue to boil on just until it all combines. Add water to adjust the consistency to your own preference.


  1. When ready to serve, lay the spaghetti on the plate. Top with the lamb/chicken curry, then pour over some coconut soup. Finally, garnish with all the toppings.⠀
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