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2 tbsp ghee
2 small onions, each cut into 8 wedges
4 garlic cloves, finely chopped
5cm (2 inch) piece of fresh root ginger,
peeled and finely chopped
500g (1 lb) pork tenderloin, cut into
2.5cm (1 inch) cubes
1 tsp turmeric
1/2 tsp palm sugar or soft brown sugar
1 tbsp
mild curry paste
1 tsp shrimp paste
4 dried chilies, soaked in cold water for
10 minutes, then drained and finely chopped
2 lemon grass stalks, quartered lengthways
150ml (1/4 pint) vegetable stock
2 tsp soy sauce
To garnish -
2 red chilies, deseeded and thinly sliced |
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Method :
Heat the ghee
in a heavy-based saucepan, add the onion, garlic, ginger and pork, and fry
over a brisk heat, stirring constantly for 4 minutes until lightly golden.
Lower the heat,
stir in the turmeric, sugar, curry paste, shrimp paste, dried chilies and
lemon grass, and fry for a further 2 minutes.
Add the stock
and soy sauce to the pan, stir to mix well, then bring the curry to the
boil. Cover the pan, reduce the heat and cook the curry gently for 30
minutes, stirring occasionally, until the pork is tender. Discard the
lemon grass and taste and adjust the seasoning, if necessary. Serve the
curry hot garnished with sliced red chilies.
Serves 4
Ginger, palm sugar and shrimp paste
combine to produce a wonderfully fragrant and flavorsome sauce in this
Burmese dish.
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