Burmese Curry Recipe

Name: Burmese Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tbsp red chilli paste; 4 kg pork; 1 kg pork belly; 2 cup garlic; 4 cup shallots; 4 cup gingers,sliced; 4 cup peanuts; 6 packages hinley powder..this consist of curry powder mix with herbs..for sub..use curry powder with herbs; 2 tbsp salt; 4 tbsp fish sauce; 1 1/2 cup tamarind puree; 3 tbsp dark or sweet soya sauce; 700 grams sugar cane; 4 liter water

Servings: persons

5 tbsp red chilli paste
4 kg pork
1 kg pork belly
2 cup garlic
4 cup shallots
4 cup gingers,sliced
4 cup peanuts
6 packages hinley powder..this consist of curry powder mix with herbs..for sub..use curry powder with herbs
2 tbsp salt
4 tbsp fish sauce
1 1/2 cup tamarind puree
3 tbsp dark or sweet soya sauce
700 grams sugar cane
4 liter water

1
Chop pork and pork belly into 3 inches pices,marinate 1 hour with chilli paste and hinley powder
2
You need to find a large stew pot ,or 2 medium size ,..set on low heat,brown marinate pork and pork belly until no longer pink,keep stir to the bottom ,to protect from burning and get good aroma from herbs in hinley powder
3
Add water ,only enough to cover all pork,may be not use all 4 litres,cook it on medium heat for 30 mins,add peanuts,gingers,lower heat ..and let it simmer about 1 and half hour
4
Seasoning with tamarind puree,dark soya sauce,soya sauce,fish sauce,sugar cane,simmer 20 more mins..now taste it,this must be little spicy,sweet and sour,stew like textures,serve hot with steamed jasmine rice :)

4895

kcal

Calories

248

Fat

281

Carbs

387

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tbsp red chilli paste, 4 kg pork, 1 kg pork belly, 2 cup garlic, and more.

Yes, Burmese Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burmese Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions