Burmese Pork Curry


I absolutely love Burmese food. It is more fragrant and delicate than indian food and leans more towards Indonesian food, using shrimp paste, fish sauce and a lot of lemon grass. After the continuing success of the Burmese Chicken Curry which is the most regular thing I make, I thought I would give this one a try. The heat can be scaled up or down depending on your taste but as the recipe stands it’s more flavoursome than troublesome.


750g lean pork (cut into bitesize chunks)
2 tablespoons peanut oil
4 large onions (roughly chopped)
10 cloves garlic (roughly chopped)
4 teaspoons ginger (grated)
4 dried red chillies (soaked in hot water, seeds removed and roughly chopped)
6 stalks lemon grass (cut to fit pan and the ends lightly beaten with a rolling pin)
2 teaspoons shrimp paste
3 teaspoons hot curry powder

In a large pan over a medium heat the oil and fry the pork for about 4-5 minutes until brown. Lower the heat and then add the onion, garlic, ginger and chilies and fry for about 4-5 minutes until the onions brown. Add the lemon grass, shrimp paste and curry powder and mix well. Add 2 cups of warm water, stir and gently bring to the boil. Simmer gently with the lid on for 1 1/2 hours until the pork is very tender. Remove from heat, take out the lemon grass and add some salt to your taste.

If you want to give this some heat, then add 1/4 teaspoon of cayenne pepper when you add the other spices.

Plain boiled rice. Delicious.

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