To make paste, drain
red chillies and put into mixer jar. Add garlic cloves, coriander seeds, cumin seeds, ginger and a little water and grind into a thick paste. Transfer into a bowl and set aside.
Heat oil in a deep
non-stick pan, add onions and saute till light brown. Add ground paste and saute on high heat for 5 minutes.
Add gram flour, mix
and saute taking care that it does not burn.
Add chicken stock
and mix. Add chicken pieces and carrot, mix and cook. Add salt, mix, cover and cook for 5-10 minutes.
Add coconut milk and
mix. When it turns yellowish color, the khow suey is ready.
To serve, take noodles
in a serving bowl, pour khow suey over it. Add topping of your choice or add a little of all toppings - spring onions, coriander leaves, fried garlic, fried onion, boiled egg, crushed peanuts, sev and lemon juice.