Name: Burmese pork and peanut curry
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 1
Cuisine: asian
Ingredients: 2 x 400ml cans coconut milk; 87.50 gm red curry paste; 100.65 gm fish sauce; 62.50 ml 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 makrut lime leaves, spine removed, shredded; 250.00 ml roasted salted peanuts, ground steamed jasmine rice, to serve

Burmese pork and peanut curry

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Prep Time:
20 minutes

Cook Time:
100 minutes

Total Time:
120 minutes

Elevate your Asian feast with this flavorful pork curry.

Ingredients:

2 x 400ml cans coconut milk
87.50 gm red curry paste
100.65 gm fish sauce
62.50 ml 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 makrut lime leaves, spine removed, shredded
250.00 ml roasted salted peanuts, ground steamed jasmine rice, to serve

Instructions:

In a large saucepan, mix together coconut milk, curry paste, fish sauce, sugar, and lemongrass. Bring to a gentle boil over medium-high heat. Simmer uncovered for 10-15 minutes until the sauce slightly thickens.
Combine pork, chillies, lime leaves, and peanuts with the curry mixture. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 1 hour and 20 minutes, or until the pork is tender.
Discard lemongrass. Serve curry alongside rice. For a delightful touch, pulverize roasted peanuts to a fine powder using a food processor.

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