Pork Curry Burmese Style
Authentic Burmese flavour
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
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.
