Pork Curry Burmese Style
Authentic Burmese flavour. Pork Curry Burmese Style
Ingredients
- 1 kg pork forequarter chops
- 4 fresh, long green chillies deseeded and chopped
- 1 Tbs fresh ginger, peeled, grated
- 2 tsp palm sugar, grated
- 2 tsp turmeric powder
- 1 Tbs red curry paste
- 60mL vegetable oil
- 600mL chicken stock
- 3 desiree potatoes, washed and cut into 23 cm cubes
- 2 Tbs tamarind puree or lime juice
- 1 Tbs Fish sauce
Step 1
Preheat oven to 180°C for 15 minutes.
Step 2
Cut the meat into small cubes and discard the bone.
Step 3
In a large bowl combine the meat with the chillies, ginger, garlic, palm sugar, turmeric and curry paste. Mix well.
Step 4
Heat Sauté pan over medium heat for 2 minutes.
Step 5
Add a little oil and brown the spiced meat in 3 batches.
Step 6
Return all meat to the pan with the stock.
Step 7
Add potatoes and stir well.
Step 8
Bring to the boil, cover and place in the oven for 40 minutes.
Step 9
When meat is tender, add tamarind and fish sauce to taste.
Step 10
Serve with steamed rice.
Chef’s Tips
Chicken thigh fillets can replace the pork. Curry can also be made with fish; adjust cooking time to just 20 minutes. Valcom brand of curry paste can be purchased in all supermarkets and works well with this recipe. if a hotter curry is preferred, leave the seeds in or add more chillies.
Pork Curry Burmese Style
Ingredients
- 1kg pork forequarter chops
- 4 fresh long green chillies (deseeded and chopped)
- 1 tbsp fresh ginger (peeled, grated)
- 2 tsp palm sugar (grated)
- 2 tsp turmeric powder
- 1 tbsp red curry paste
- 60ml vegetable oil
- 600ml chicken stock
- 3 desiree potatoes (washed and cut into 23 cm cubes)
- 2 tbsp tamarind puree or lime juice
- 1 tbsp Fish sauce
Instructions
- Preheat oven to 180°C for 15 minutes.
- Cut the meat into small cubes and discard the bone.
- In a large bowl combine the meat with the chillies, ginger, garlic, palm sugar, turmeric and curry paste. Mix well.
- Heat Sauté pan over medium heat for 2 minutes.
- Add a little oil and brown the spiced meat in 3 batches.
- Return all meat to the pan with the stock.
- Add potatoes and stir well.
- Bring to the boil, cover and place in the oven for 40 minutes.
- When meat is tender, add tamarind and fish sauce to taste.
- Serve with steamed rice.
Notes
