We love Kawsay at my house. Kawsay or khow/Khou suey is a comforting burmese dish made with meat/chicken and spaghetti in coconut milk. There are so many variations to the dish. Like a thai curry, you can make a red version or a green version, use noodles or spaghetti, chicken or lamb and the list goes on. This is a version I learnt from my inlaws.
Make the spaghetti according to the pack instructions but reduce the time by half.
Drain the spaghetti and pour a tbsp of oil over the top to stop it from sticking together.
In a large non stick pan over medium/low heat, cook the onions in the oil until golden brown. This takes about 10 - 15 minutes.
Whilst the onions are cooking, in a food processor, add water, chillies, ginger, garlic, coriander, mint (If using), cumin and salt and pepper. Blend to a paste.
Turn the heat down and cook covered for about 10 minutes. Stir occasionally during this time to make sure the mixture isn't sticking.
Bring to a boil, cover the pan and simmer gently for 15 - 20 minutes or until the chicken is tender. (Cooking time will depend on the size of the chicken).
Ladle into 6 bowls and squeeze a bit of lemon over the top.
You can add a variety of toppings to Kawsay. These include fried onions, red onion, coriander, fried pastry, chillies, boiled eggs, fried garlic.
You can also add 4 or 5 kafir lime leaves when you add the paste and add fish sauce and palm sugar too.