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Burmese Curry




Source of Recipe


The Pigsite


List of Ingredients




450g (1 lb) pork tenderlion, cubed
2 onions, cut into quarters
4 cloves of garlic, chopped
1 tbls chopped ginger
6 small dried red chillies or ½ tsp red chilli flakes (or to taste)
2 tbls. olive oil
1 tsp turmeric
1 tsp of cumin
2 stalks of lemon grass, peeled and chopped
3 medium potatoespeeled and cut into 2 cm (1 in) cubes
2 tbls light soy or fish sauce
225g (8 oz.) frozen peas
Juice of half a lemon


Recipe




In a food processor, puree the onions, garlic, ginger, chilli, turmuric, and cumin
Slowly fry the pureed mixture gently in the olive oil until the oil seperates from the solids (15 mins)
Stir in the lemon grass, pork, potatoes, soy/fish sauce, and cook until the potatoes are tender (20 mins)
Add the peas and lemon juice and cook for a final 3-4 minutes
Serve immediately
Serving Suggestion
Serve with curried rice noodles and cabbage salad. If more moisture is prefered to the dish add some coconut milk, serve with steamed rice.

Serves 4.