It has been a really long time since I last shared a curry recipe. I’m not sure why that is because we do eat curry often. Regardless, it’s about time a new curry recipe was posted here on Spicie Foodie.
Have you ever eaten Burmese curry? It is quite unique in flavor, and I mean unique in a good way. Burmese curries, and food, incorporate ingredients from the major surrounding cuisines. For example, soy sauce and sesame oil are used much like in Chinese cuisine. Typically a Burmese curry uses less spices then Thai or Indian, and no curry powder/paste is used. Often times a Burmese curry may be served over rice noodles rather than rice.
When you cook Burmese curries you always start with a sauce base made of turmeric, ginger, chili, onion and garlic. These ingredients are ground and lightly fried to form the curry base. Don’t be intimidated by the long list of ingredients in my recipe. This curry recipe is quite simple and fast to prepare. In fact I had it on the table in about 35 minutes. My schedule has been incredibly busy and lately I’m gravitating towards simple and fast dinners. Hence the bag of frozen vegetables used. If you have extra time you could of course chop up some fresh vegetables to replace the frozen ones.
- 500 g or 1 lb. boneless, skinless pork or chicken, cut into strips or cubed
- 1 medium onion, roughly chopped
- 4 garlic cloves, peeled
- 1 tsp. lemon grass powder
- 1-2 tbsp water or oil
- 2 large Roma tomatoes, finely chopped
- 1 green chile, finely chopped
- 1 pack frozen vegetable mix*
- 1.5 tsp ground turmeric
- 1 tsp chile powder
- ¼ tsp ground cardamom
- salt or soy sauce to taste
- 1 tbsp. fish sauce
- 1 tbsp tamarind concentrate
- 1 tbsp vegetable oil
- 1 medium potato, peeled and boiled
- 1 cup or 250 ml water or chicken broth
- finely chopped green onion, to serve
- rice noodles
- * My mix was carrots, cauliflower, green beans, leeks
- Place the onion, garlic, lemon grass powder and a little bit of water or oil in a blender. Blend into a smooth thick paste then set aside. Heat the oil once warm add the pork strips/cubes and saute until cooked all the way through. Drain off most of the liquid and fat. Add the chopped chile and saute for 2 minutes. Next turn the heat up to high and add the paste from the blender, cook for 5 minutes. Add the tomatoes, frozen vegetables, spices, fish and soy sauce, tamarind concentrate and stir until well combined. Pour the water or broth into the pan and stir until well combined. Turn the heat down to low, cover and simmer for 20 minutes.
- Mash the boiled potato and add to the pan, stir to well combine. Simmer uncovered under low heat for another 5 minutes. Taste and adjust seasoning if desired. Either serve now or continue to simmer under low heat until ready to serve.
You will notice that very little chile was used, therefore qualifying this as mild curry. The taste is a mild, thick curry perfect for serving over rice noodles. Enjoy!
Have a great weekend everyone! Please don’t forget to either donate or bid on a bake sale and cook book auction for Cody, it ends this Sunday the 5th.
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– Donate via Cody’s Update page and include “Cookies for Cody” in the message line.