Name: Pork Curry
Yield: Serves 4
Cuisine: Myanmar (Burma)
Ingredients: 2 tablespoons chopped fresh root ginger; Approx. 4–6 tablespoons vegetable stock; 1 teaspoon mild curry powder; 1 teaspoon ground turmeric; ½ teaspoon palm or demerara sugar; 2 tablespoons grated fresh coconut; 50 g (2oz) roasted peanuts, chopped; 1 tablespoon light soy sauce; 700 g (1½lb) lean pork shoulder or tenderloin, cut into 2.5 cm (1 inch) pieces; 4 shallots, finely chopped; 2 tablespoons groundnut oil or ghee; 2 cloves garlic, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Before I went to north-west Thailand, the culinary European gurus that I met in Bangkok claimed that the food up there was strongly influenced by Burma. I found no evidence at all to support this theory and even Somchai, who is a brilliant chef, couldn’t explain to me what was Burmese about this particular dish.

Personally I don’t care where it comes from, it tastes great.