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Burmese Pork Curry

@arecipe.bsky.social

Burmese pork curry is a light, flavoursome pork dish.

Total 02:00
Yield 4

Ingredients

  • 8 dried red chillis
  • 2.5 cm fresh root ginger, crushed
  • Lemongrass stalks, finely chopped
  • 15 ml (1 tbsp) fresh galangal, chopped
  • 15 ml (1 tbsp) shrimp paste
  • 30 ml (2 tbsp) fine brown sugar
  • 675 g pork, diced into chunks
  • 600 ml (2½ cup) water
  • 10 ml (2 tsp) ground turmeric
  • 5 ml (1 tsp) dark soy sauce
  • 200 g French (green) beans
  • 5 ml (1 tsp) brown sugar
  • 45 ml (3 tbsp) tamarind juice or 5 ml (1 tsp) tamarind pulp concentrate
  • 15 ml (1 tbsp) minced garlic
  • 4 shallots, finely chopped
  • 15 ml (1 tbsp) fish sauce
  • Fresh red chillis, to garnish

Instructions

  1. 1
    Soak the dried chilli in warm water for 20 minutes.
  2. 2
    Crush the ginger, chilli, lemongrass, and galangal in a mortar and pestle until they form a coarse paste.
  3. 3
    Add the shrimp paste and fine sugar, and continue grinding to a dark grainy paste.
  4. 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. 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. 6
    Stir in the turmeric, water, and soy sauce, then simmer gently, uncovered, for 40 minutes until the meat is tender.
  7. 7
    Steam the beans separately for about 10 minutes.
  8. 8
    Stir the sugar, tamarind, garlic, shallots, and fish sauce into the meat until the sugar and tamarind are dissolved.
  9. 9
    Garnish with the fresh chillis and steamed beans, and serve immediately.
Category
Entree/Main

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Burmese_Pork_Curry