Ingredients
- dried red chillis, dried red8
- fresh root ginger, fresh root, crushed2.5 cm
- Lemongrass stalks, finely chopped
- fresh galangal, (1 tbsp), chopped15 ml
- shrimp paste, (1 tbsp)15 ml
- fine brown sugar, (2 tbsp), fine30 ml
- pork, diced into chunks675 g
- water, (2½ cup)600 ml
- ground turmeric, (2 tsp)10 ml
- dark soy sauce, (1 tsp)5 ml
- French (green) beans200 g
- brown sugar, (1 tsp)5 ml
- tamarind juice or tamarind pulp concentrate, (3 tbsp) tamarind juice, or 5 ml (1 tsp) tamarind pulp concentrate45 ml
- minced garlic, (1 tbsp), minced15 ml
- shallots, finely chopped4
- fish sauce, (1 tbsp)15 ml
- Fresh red chillis, to garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Soak the dried chilli in warm water for 20 minutes.
Crush the ginger, chilli, lemongrass, and galangal in a mortar and pestle until they form a coarse paste.
Add the shrimp paste and fine sugar, and continue grinding to a dark grainy paste.
Place the pork in a wok or large frying pan over medium heat, and stir in the curry paste until the meat is well coated.
Cook the pork over a low heat, stirring occasionally, until the meat changes colour and renders some of its fat, and the curry has started to release its aroma.
Stir in the turmeric, water, and soy sauce, then simmer gently, uncovered, for 40 minutes until the meat is tender.
Steam the beans separately for about 10 minutes.
Stir the sugar, tamarind, garlic, shallots, and fish sauce into the meat until the sugar and tamarind are dissolved.
Garnish with the fresh chillis and steamed beans, and serve immediately.
Region evidence: recipe text — “Burmese Pork Curry”
