Burmese pork and peanut curry

Name: Burmese pork and peanut curry
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Ingredients: 2 x 400ml cans coconut milk; 87.50 gm red curry paste; 100.65 gm fish sauce; 62.50 ml grated palm sugar or brown sugar; 2 lemongrass stalks, trimmed, cut into thirds, bruised; 1kg shoulder pork, trimmed, cut into thin strips; 2 small red chillies, deseeded, finely chopped; 5 makrut lime leaves, spine removed, shredded; 250.00 ml roasted salted peanuts, ground steamed jasmine rice, to serve

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Prep Time: 20 minutes

Cook Time: 100 minutes

Total: 120 minutes

Servings: 4

Author : Dixie Elliott

pan fry dinner lunch

Ingredients

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2 x 400 milliliters cans coconut milk87.50 gm red curry paste100.65 gm fish sauce62.50 ml grated palm sugar or brown sugar2 lemongrass stalks, trimmed, cut into thirds, bruised1kg shoulder pork, trimmed, cut into thin strips2 small red chillies, deseeded, finely chopped5 makrut lime leaves, spine removed, shredded250.00 ml roasted salted peanuts, ground steamed jasmine rice, to serve

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Instructions

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Step 1

Combine coconut milk, curry paste, fish sauce, sugar and lemongrass in a large saucepan. Bring to the boil over medium/high heat. Cook, uncovered, for 10 to 15 minutes or until sauce thickens slightly.

Step 2

Stir pork, chillies, lime leaves and peanuts into curry mixture. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 1 hour 20 minutes or until pork is tender.

Step 3

Remove lemongrass. Serve curry with rice. Tip Use a food processor to grind roasted peanuts to a fine powder.