Burmese Pork Curry

01 Nov 2019 Jules Verne
Burmese Curry

Serves 4


  • 1 onion, finely chopped
  • 5 garlic cloves, crushed
  • 1 piece of ginger, peeled and grated 
  • 2 tsp chilli powder
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 4 tbsp peanut oil
  • 2 tbsp tomato puree
  • 1kg pork shoulder, diced
  • 1 lemongrass stalk
  • 100g tamarind pulp concentrate
  • 1 tbsp fish sauce
  • 2 tsp caster sugar


  1. Put the onion, garlic and ginger in a processor and blitz to a smooth paste.

  2. Heat the oil in a pan and cook the onion mixture and tomato puree for 15 mins or until browned and the oil separates. Add the pork and season with salt and pepper. Add the lemongrass and 160ml water and cook uncovered for 1hr 30mins, or until the pork is tender; you may need to add extra water. 

  3. Add the tamarind, fish sauce and sugar. Cook for 10 mins or until the liquid has evaporated. Serve with rice. whatsapp sharing button