Burmese Curry Paste - ChintheBy: Chinthe
Ref: BUR004
270g
The Chinthe (pronounced chin-thay) family business was established in 1974 when Bertie and Barbara began making and selling Burmese condiments to supplement their grocery trade. Today their grandchildren continue the tradition, using the same authentic recipes to produce this range of Burmese pickles, sauces and condiments.
See Byan is the staple Burmese curry. Influenced by the neighbouring country cuisines, the blend of spices provide a unique flavour, different from Thai, Indian and Chinese dishes. Use this versatile Burmese Curry Paste to make authentic tasting See Byan (Burmese curry) and Gravy Kauk Swe (broth type curry).
Recipe for See Byan Chicken Curry
Serves 4
2 tbsps Chinthe Burmese Curry Paste
1 medium chicken, chopped into pieces
Oil
½ cup water
• Heat the oil in pan and brown the chicken pieces.
• Add the Burmese Curry Paste and stir well. Cook for 2-3 minutes to release the spices.
• Add the water, stir well and bring to the boil.
• Reduce heat to a low simmer and cover. Simmer for 20-30 minutes until the chicken is cooked.
• Check seasoning, add salt to taste, and serve with rice or noodles, and Prawn Balachaung or Fish Sauce Delicacy.
Chinthe's Tip: Blend together 1 large onion, 3 cloves garlic and 1" fresh ginger. Strain and add the pulp to the hot oil, and cook for 5 minutes, before browning the chicken.
Recipe for Ohn No Kauk Swe
Serves 4
This is a typical Burmese dish, where the Tolee Molees allow each diner to make their own plate as spicy (or not) as they wish. The broth type curry, also known as Gravy Kauk Swe, will warm any winter night. The Chinthe Dry Balanchaung or Chillied Ikan Bilis add a crunchy texture and chilli kick!
2 tbsps Chinthe Burmese Curry Paste
1 medium chicken, jointed
2 tbsps oil
½ cup water
1 large onion
400ml coconut milk
1 tsp gram flour
2 beds of noodles
For the Tolee Molees (Bits & Pieces):
2 eggs, boiled and sliced
6 spring onions, chopped
2 lemons, cut into wedges
1 red onion, finely sliced
1 bed noodles, fried until crispy
Chinthe Dry Balanchaung or Chillied Ikan Bilis
• Place each of the Tolee Molee ingredients into small ramekins so diners can help themselves.
• Make the See Byan as per the recipe above.
• Once the chicken is cooked, add the coconut milk and stir well.
• Mix the gram flour with a little cold water to make a paste. Add this to the curry, stirring continuously to stop lumps forming. Pour into a large serving dish.
• Boil the noodles, drain and place in a large serving dish.
• To serve, each diner takes some noodles, ladles on the chicken curry, then adds Tolee Molees to make their individual dish.
Ingredients: Vegetable Oil, Paprika, Chilli, Onion, Ginger, Fish Sauce (Fish Extract, Water), Garlic, Spices, Flavour Enhancer E621.
Store in a cool dark place. Once opened, consume within 4 weeks.
Handmade in the UK!
Price: £3.45
Quantity: | 
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