Burmese pork curry with peanuts

gluten free lactose free meat

800 ml coconut milk
3 tbs red curry paste
3 tbs fish sauce
2 ½ tbs grated palm sugar
2 lemongrass stalks, trimmed, cut into thirds, bruised
2 red onions
4 gloves garlic
1 kg shoulder pork, trimmed, cut into thin strips
2 small red chilies, deseeded, finely chopped
5 kaffir lime leaves, spine removed, shredded
1 cup roasted salted peanuts,
Ground steamed jasmine rice, to serve

Burmese pork curry with peanuts

One of my favourite countries in South East Asia is Myanmar. This county is well known for the temples of Bagan and everybody has heard about George Orwells book Burmese Days. But what about the Burmese cruisine? I had so many traditional meals in Myanmar and I try to give you and idea of what the Burmese kitchen is like.
Here is our recipe for a traditional Burmese pork and peanut curry!

Ad coconut milk, curry paste, fish sauce, sugar and lemongrass in a large saucepan. Bring to the boil over medium/high heat. Cook, uncovered, for 10 to 15 minutes or until sauce thickens slightly.
Cut pork, onions, garlic and the chilies in small pieces.
Stir pork, chillies, onions, garlic and lime leaves and peanuts into curry mixture. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 1 hour 20 minutes or until pork is tender.
Remove lemongrass and serve the curry with rice.

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