Burmese CurryBy thePigSite.com
Ingredients (serves 4)
450g (1 lb) pork tenderloin, 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 potatoes peeled 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.
- 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 separates 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 SuggestionServe with curried rice noodles and cabbage salad. If more moisture is prefered to the dish add some coconut milk, serve with steamed rice.