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5. Burmese Pork Curry Recipe

Burmese Pork Curry

Combining slow-cooked, delicate pork with a fragrant and creamy curry sauce.
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5 from 1 vote
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: Myanmar, SE Asian
Keyword: Burmese Pork Curry recipe, Burmese Recipes
Servings: 8 people
Calories: 392 kcal
5. Burmese Pork Curry Recipe

Equipment

  • Large pot or Dutch oven
  • Cutting board & Chef's knife
  • Measuring cups and spoons
  • v

Ingredients

  • 2 lbs. boneless pork shoulder, cut into 1-inch pieces
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, peeled and grated
  • 2 tbsp yellow curry powder
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp turmeric
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • 2 cups chicken or vegetable broth
  • 1 14 oz can coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 1 tbsp brown sugar
  • 2 red chilies, sliced (optional)

Instructions

  • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
  • Add the garlic and ginger and cook for another minute.
  • Add the curry powder, coriander, cumin, paprika, turmeric, salt, and cayenne pepper, and stir until fragrant, about 1 minute.
  • Add the pork and stir to coat in the spice mixture.
  • Pour in the broth, coconut milk, fish sauce, tamarind paste, and brown sugar. Bring to a simmer and reduce heat to low.
  • Cover and cook for 1 to 1 1/2 hours, or until the pork is tender and the sauce has thickened.
  • Serve over steamed rice and garnish with sliced red chilies (optional).

Notes

Tips and Tricks

Cut the pork into similar-sized pieces to ensure even cooking.
To save time, use pre-cut stew meat instead of boneless pork shoulder.
To make the curry spicier, add more cayenne pepper or red pepper flakes to taste.
To make the curry milder, reduce the amount of cayenne pepper or omit it entirely.
For a creamier sauce, use full-fat coconut milk instead of light coconut milk.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 9g | Protein: 29g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 990mg | Potassium: 648mg | Fiber: 2g | Sugar: 3g
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