Burmese Pork Curry

This curry benefits from being made a day or two before serving to allow the flavours to blend. I usually make it and freeze it.

PREP TIME

60

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

PREP TIME

60

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

Ingredients

  • 1

    inch piece fresh ginger root, crushed

  • 8

    dried chillies, soaked in warm water for 20 minutes

  • 2

    lemon grass stalks, finely chopped

  • 1

    Tbsp. chopped galangal, or chopped fresh ginger root

  • 1

    Tbsp. shrimp paste

  • 3

    Tbsp. hot ready made curry paste

  • 2

    Tbsp. brown sugar

  • 1 1/2

    lb. pork, with some fat

  • 2 1/2

    cups water

  • 2

    tsp. ground turmeric

  • 1

    tsp. dark soya sauce

  • 2

    Tbsp. fresh garlic, minced

  • 3

    Tbsp. tamarind juice

  • 4

    shallots, finely chopped

  • 1

    tsp. granulated sugar

  • 1

    Tbsp. fish sauce

  • fresh chillies, to garnish

  • green beans, to serve

  • rice, to serve

Directions

In a small food processor, puree the ginger, chillies, lemon grass and galangal into a coarse paste. Add the shrimp paste, brown sugar and curry paste, and puree until blended. You want a dark, grainy puree. Cut the pork into large chunks keeping a small amount of fat. Put the pork into a large wok or dutch oven; add the curry puree and stir until the pork is well coated. Cook the pork over a low heat, stirring occasionally, until the meat has changed colour and rendered some of its fat, and the curry paste has begun to release its aroma. Stir the water, turmeric and soya sauce into the meat in the pan. Simmer gently for 40 minutes until the meat is tender. Add the shallots, garlic, tamarind, sugar and fish sauce. Stir well and simmer for 10 minutes. Remove from heat and leave to sit overnight. Reheat when ready to serve. Serve over rice with green beans. Garnish with fresh chillies.

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