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Burmese-Style Pork Curry

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“This is a rich flavorful curry similar to many Thai curries, but lighter, without the use of coconut milk. Serve with large steaming bowls of jasmine rice!”
1hr 20mins

Ingredients Nutrition


  1. Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.
  2. Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring to coat meat, for about 15 minutes, until pork is nicely browned.
  3. Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork.
  4. Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.
  5. Add the ginger (with its water), the shallots, garlic, and lime juice.
  6. Simmer for 5-7 more minutes, allowing the flavors to blend through.
  7. Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.
  8. Serve at once with steamed jasmine rice.

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