Dinky Recipe: Burmese Pork Curry


Burmese Pork Curry Final

A favourite in our house, this is just scrummy and not so labour intensive. Adapted slightly from a recipe in a book called Curry from the Kitchen Library collection, I removed the curry paste from this and added extra chill. You could probably use fish sauce if you don’t have shrimp paste… it does smell very strong but is a good ingredient to have.

If you tend to cook curries and spicy things, you will probably have a lot of these ingredients in already, but if not, they are all pretty easy to source.

Serves 4


  • 2 tbsp olive oil
  • 2 red onions – cut into 8 wedges
  • 4 garlic cloves
  • 2 inch piece of ginger (fresh or frozen)
  • 500g pork cut into cubes
  • 1 tsp turmeric
  • 1/4 tbsp soft brown sugar
  • 6 dried chillies soaked in cold water then chopped
  • 1 tbsp dried lemongrass
  • 1 tsp shrimp paste
  • 150ml veg stock
  • 2 tsp soy sauce
  • Fresh red chillis to garnish


1.Heat the oil and fry the onion, garlic, ginger and pork for 4 mins until it smells amazing

2. Stir in the turmeric, sugar, chillis, lemongrass and shrimp paste then fry off for 2 minutes

3. Add the stock and soy sauce and bring to the boil, then cover and simmer for 30 mins

4. Serve with rice and chappati

5. Beware the turmeric stained fingers!

You  can vary the use of red onion for white and also could try this with chicken… plus serve it with whatever you like.


One response »

  1. Pingback: A Day More Ordinary No Other | Dinky Thinks

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