Burmese Pork Curry

• 8 dried red chillis
• 2.5 cm fresh root ginger, crushed
• Lemongrass stalks, finely chopped
• 15 ml (1 tbsp) fresh galangal, chopped
• 15 ml (1 tbsp) shrimp paste
• 30 ml (2 tbsp) fine brown sugar
• 675 g pork, diced into chunks
• 600 ml (2½ cup) water
• 10 ml (2 tsp) ground turmeric
• 5 ml (1 tsp) dark soy sauce
• 200 g French (green) beans
• 5 ml (1 tsp) brown sugar
• 45 ml (3 tbsp) tamarind juice or 5 ml (1 tsp) tamarind pulp concentrate
• 15 ml (1 tbsp) minced garlic
• 4 shallots, finely chopped
• 15 ml (1 tbsp) fish sauce
• Fresh red chillis, to garnish

Ingredients for 4 servings (2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Soak the dried chilli in warm water for 20 minutes.

2. 2

   Crush the ginger, chilli, lemongrass, and galangal in a mortar and pestle until they form a coarse paste.

3. 3

   Add the shrimp paste and fine sugar, and continue grinding to a dark grainy paste.

4. 4

   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.

   Stovetop
5. 5

   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.

   Stovetop
6. 6

   Stir in the turmeric, water, and soy sauce, then simmer gently, uncovered, for 40 minutes until the meat is tender.

   Stovetop
7. 7

   Steam the beans separately for about 10 minutes.

8. 8

   Stir the sugar, tamarind, garlic, shallots, and fish sauce into the meat until the sugar and tamarind are dissolved.

9. 9

   Garnish with the fresh chillis and steamed beans, and serve immediately.