Ohn No Khao Swe Coconut Curry Tteokbokki (Burmese × Korean)

Method

1. Cover the eggs with water in a small pot, bring to the boil over medium heat and cook for 10 min until hard-boiled. Cool in cold water and peel. Meanwhile, if your rice cakes are hard, soak them in warm water to soften.

   Add in this stepEggs 2

   medium heat

2. Slice the onion and mince the garlic and ginger. Heat the oil in a 24 cm frying pan over medium heat and cook the onion, garlic and ginger for 5 min, until the onion is soft and lightly browned.

   Add in this stepVegetable oil 1½ tbspOnion 1Garlic cloves 3Fresh ginger 10 g

   medium heat

3. Cut the chicken into bite-sized pieces and add it with the turmeric, gochugaru and gochujang. Stir over medium-high heat for 4 min, until the chicken is evenly coated and sealed on the outside. Keep stirring so the gochujang doesn't burn.

   Add in this stepBoneless chicken thighs 200 gGround turmeric ½ tspGochugaru (Korean chili flakes) 1 tspGochujang (Korean chili paste) 1 tbsp

   medium-high heat

4. Whisk the chickpea flour into the water until smooth and pour it into the pan with the coconut milk, fish sauce, sugar and drained rice cakes. Bring to the boil over medium heat and simmer for 7 min, stirring, until the rice cakes are soft and the sauce is thick enough to cling to them. Add a splash of water if it gets too thick.

   Add in this stepChickpea flour (or plain flour) 10 gWater 250 mlCoconut milk 220 mlFish sauce 2 tspSugar 1 tspKorean rice cakes (tteokbokki tteok) 300 g

   medium heat

5. Serve topped with the halved eggs and sliced spring onions, with lime wedges; a squeeze of lime brightens the rich coconut.

   Add in this stepSpring onions 1Lime 1