burmese curry

I am compelled to announce that this Burmese Chicken Curry is one of my absolute favourite South East Asian curries to make at home. Why? Where do I begin!?

Burmese Chicken Curry

free-range, organic (skinless & boneless) chicken thighs

tsp madras curry powder

salt

tsp turmeric

peanut oil

tsp chilli powder

paprika

onions ((roughly chopped))

garlic ((roughly chopped))

tsp fresh ginger ((grated))

tomatoes ((chopped))

tbsp fish sauce

lemongrass ((cut to about 15cm and lightly pounded to release aroma))

cilantro ((optional))

red chilli ((cut into thin pieces) (optional))

ginger

Sprinkle curry powder, salt and turmeric over the chicken and set aside. In a blender or food processor mix onions, garlic, paprika, chilli powder and ginger into a thick paste.

Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes. Add the chicken and turn up the heat stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes. Add 1 1/2 cups of warm water (enough to cover the chicken), the lemongrass and fish sauce. Stir well and bring to a simmer.

Turn down the heat to low, partially cover the pan and very gently simmer for at least 30 minutes until the chicken is tender.

Remove the lid and simmer for a further 10-15 minutes to reduce the sauce. Fish out the lemongrass - check for seasoning and serve!

Garnish the curry with the cilantro, chilli and ginger and serve hot with lots of fluffy Jasmine rice.

Serving

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677620744/fehpnc8vru2rd89q2ivo.mp4

This Burmese Chicken Curry has an abundance of colour, fragrance and flavour. Juicy, tender chicken is bathed in a lemongrass infused sauce that covers every delicious South East Asian base. It’s one of my all-time favourite curries and I’m sure it’ll be one of yours soon too.

This mild Burmese eggplant curry recipe, with its deliciously silky eggplant in a creamy, piquant gravy, is a perfect blend of sweet, sour, and spicy flavours.

Burmese Eggplant Curry

Thai chilli (sliced (note 1))

onions

garlic (roughly chopped)

lemongrass (sliced finely)

ginger root (roughly chopped (note 2))

galangal root (roughly chopped)

tbsp all-purpose soy sauce ((note 3))

tbsp palm sugar

water

tamarind paste

500 g small eggplants, sliced

tomatoes

400 ml canned coconut milk

salt (optional (note 4))

food processor

blender

immersion blender

Steam the eggplant slices for around 5 mins, until soft.

While they are steaming, make the curry paste by blitzing the ingredients in the first section together in a food processor, blender, or by using an immersion blender with a mini food processor attachment.

Add the tomatoes to a hot wok over a medium heat, and dry-fry for 3-4 mins, until they begin to soften.

Add the eggplant and turmeric, stir well, and continue to cook for another minute.

Stir in the curry paste, making sure that everything is well-coated. Stir-fry for three or four minutes, until the 'raw' smell has gone.

Mix in the coconut milk, turn down the heat, and allow to simmer for around 10 minutes, until the gravy has thickened.

Taste, and season with a smidge of sea salt if necessary.

Serve immediately. (Any leftovers can be kept in an airtight container in the 'fridge for up to 3 days.)

Kaukswe is a Burmese dish with a delicious yellow curry served with rice noodles and an assortment of toppings to add to each serving. It&#x27;s easy to make, pantry friendly, and addictively delicious! The recipe is gluten free if all toppings chosen are gluten free.

Burmese Kaukswe

tsp oil

yellow onion, finely diced

red chiles pepper

chickpea flour (besan)

turmeric powder

tsp coriander powder

tsp cumin

salt,

can full fat coconut milk

vegetable broth

bamboo shoots, drained

lemon

rice

Crispy onions

Crispy fried noodles

peanuts

cilantro

hot chiles (jalapeño, serrano, or thai chiles)

Heat the oil in a large pot over...

Heat the oil in a large pot over medium. Add the onion and sauté until soft, about 5 minutes. Add the garlic, ginger, and dried chiles and cook another 1 minute to mellow.

Add the tofu, chickpea flour, spices, and salt...

Add the tofu, chickpea flour, spices, and salt and stir to combine. Add the coconut milk and broth or water, followed by the bamboo shoots.

Turn the heat up and bring the curry...

Turn the heat up and bring the curry to a boil, then turn the heat down and let simmer for 10-15 minutes for the chickpea flour to cook and flavors to meld. Taste and adjust spices.

Turn off heat and add the lemon or...

Turn off heat and add the lemon or lime juice.

Serve with the cooked rice noodles and toppings...

Serve with the cooked rice noodles and toppings arranged in bowls. Pile noodles, curry, and desired toppings into each bowl, and squeeze in the extra lemon or lime wedges before eating!

Top 3 burmese curry recipes from across the web

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Burmese Chicken Curry

Burmese Eggplant Curry

Burmese Kaukswe

Top 3 burmese curry recipes from across the web

The most viewed burmese curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Burmese Chicken Curry

Burmese Eggplant Curry

Burmese Kaukswe

The most viewed burmese curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine