Burmese Pork, Potato and Pea Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Burmese curries are distinguished by the method of preparing curry paste: onion, garlic, ginger, chilli and turmeric (and often other spices as well) are pounded together then slowly fried in sesame oil until all the moisture has evaporated from the mixture. The vegetable, meat or fish is then added (with stock or coconut milk if gravy is desired). This particular curry is unusual too because it includes potatoes, which few Asian stir-fries do.

Since this is quite dry, serve with a