Burmese Style Pork Curry Recipes

BURMESE-STYLE PORK CURRY

Burmese-Style Pork Curry image

This is a rich flavorful curry similar to many Thai curries, but lighter, without the use of coconut milk. Serve with large steaming bowls of jasmine rice!

Provided by PalatablePastime

Categories Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup peeled slivered fresh ginger
1 1/2 lbs country-style boneless pork ribs, cut into 1-inch cubes
2 tablespoons red curry paste
1/4 cup light brown sugar
2 1/2 cups water
2 teaspoons ground turmeric
1 tablespoon soy sauce
1/4 cup thinly sliced shallot
2 tablespoons minced garlic
1/4 cup fresh lime juice

Steps:

Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.
Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring to coat meat, for about 15 minutes, until pork is nicely browned.
Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork.
Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.
Add the ginger (with its water), the shallots, garlic, and lime juice.
Simmer for 5-7 more minutes, allowing the flavors to blend through.
Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.
Serve at once with steamed jasmine rice.

BURMESE CHICKEN CURRY

Burmese Chicken Curry image

A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.

Provided by Lee Jackson

Categories World Cuisine Recipes Asian

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

2 ¼ pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
½ teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water

Steps:

Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 5 g, Cholesterol 77 mg, Fat 11.5 g, Fiber 1.3 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 495.4 mg, Sugar 2.1 g

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