Burmese Pork Curry
392kcal
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)
Method
- 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).
Nutrition
Serving1servingCalories392kcalCarbohydrates9gProtein29gFat28gSaturated Fat17gCholesterol90mgSodium990mgPotassium648mgFiber2gSugar3g