1/2 Photos of Burmese-Style Pork Curry
1 hr 20 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!
My Private Note
Units: US | Metric
- 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
- 1Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.
- 2Cook 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.
- 3Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork.
- 4Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.
- 5Add the ginger (with its water), the shallots, garlic, and lime juice.
- 6Simmer for 5-7 more minutes, allowing the flavors to blend through.
- 7Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.
- 8Serve at once with steamed jasmine rice.
Browse Our Top Pork Recipes
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