Burmese
Burmese Pork Curry
A community recipe for Burmese Pork Curry, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 8 Chillis
- 2.5 cm Ginger crushed
- As needed Lemongrass stalks, finely chopped
- 15 ml Galangal chopped
- 15 ml Shrimp Paste
- 30 ml Brown Sugar
- 675 g Pork diced into chunks
- 600 ml Water
- 10 ml Turmeric
- 5 ml Soy Sauce
- 200 g French (Green) Beans
- 5 ml Brown Sugar
- 45 ml Tamarind juice or 5 ml (1 tsp) tamarind pulp concentrate
- 15 ml Garlic
- 4 Shallots finely chopped
- 15 ml Fish Sauce
- As needed Red Chillis to garnish
Make it
Method
- 1
Soak the dried chilli in warm water for 20 minutes.
- 2
Crush the ginger, chilli, lemongrass, and galangal in a mortar and pestle until they form a coarse paste.
- 3
Add the shrimp paste and fine sugar, and continue grinding to a dark grainy paste.
- 4
Place the pork in a wok or large frying pan over medium heat, and stir in the curry paste until the meat is well coated.
- 5
Cook the pork over a low heat, stirring occasionally, until the meat changes colour and renders some of its fat, and the curry has started to release its aroma.
- 6
Stir in the turmeric, water, and soy sauce, then simmer gently, uncovered, for 40 minutes until the meat is tender.
- 7
Steam the beans separately for about 10 minutes.
- 8
Stir the sugar, tamarind, garlic, shallots, and fish sauce into the meat until the sugar and tamarind are dissolved.
- 9
Garnish with the fresh chillis and steamed beans, and serve immediately.
Source & rights
Where this recipe comes from
Adapted from “Burmese Pork Curry” by Wikibooks contributors, revision 4535155, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.