Burmese pork and peanut curry

Burmese pork and peanut curry

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  • 0:20 Prep
  • 1:40 Cook
  • 4 Servings
  • Capable cooks

This traditional pork curry is a vibrant addition to your asian inspired feast.

Featured in
Winter recipes, Pork recipes


  • 2 x 400ml cans coconut milk
  • 1/4 cup red curry paste
  • 1/3 cup fish sauce
  • 1/4 cup 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 kaffir lime leaves, spine removed, shredded
  • 1 cup roasted salted peanuts, ground steamed jasmine rice, to serve


  • 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.

  • Author: Dixie Elliott
  • Image credit: Ian Wallace
  • Publication: Super Food Ideas

Source: taste.com.au


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