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    You are in: Home / Recipes / Burmese-Style Pork Curry Recipe
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    Burmese-Style Pork Curry

    Burmese-Style Pork Curry. Photo by Sue Lau

    1/2 Photos of Burmese-Style Pork Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    15 mins

    1 hr 5 mins

    Sue Lau's Note:

    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!

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    1. 1
      Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.
    2. 2
      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.
    3. 3
      Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork.
    4. 4
      Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.
    5. 5
      Add the ginger (with its water), the shallots, garlic, and lime juice.
    6. 6
      Simmer for 5-7 more minutes, allowing the flavors to blend through.
    7. 7
      Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.
    8. 8
      Serve at once with steamed jasmine rice.

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    Ratings & Reviews:

    • on December 19, 2006


      Tasty! I added a little more soy sauce, brown sugar, and a bit of lemon juice at the end. It was a good blend of spicy, sweet and sour. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Burmese-Style Pork Curry

    Serving Size: 1 (248 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 212.6
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 2.3 g
    Cholesterol 83.9 mg
    Sodium 251.3 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 0.3 g
    Sugars 9.2 g
    Protein 24.3 g

    The following items or measurements are not included:

    red curry paste

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