Burmese Pork Curry Recipe

Burmese Pork Curry Recipes

Ingredients :

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

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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