Burmese Pork Curry

    55 mins

    Burmese curry is so mild even your kids will love it! You can use chicken, beef or prawns instead of the pork and add vegetables like chopped pumpkin or cauliflower halfway through the cooking time to make a one pot meal.


    Central Region, Singapore
    2 people made this

    Serves: 6 

    • 2 pounds pork butt, trimmed and cut into 2cm cubes
    • 2 teaspoons turmeric powder
    • 1 tablespoon fish sauce
    • 1 tablespoon soya sauce
    • 3 cloves garlic, chopped
    • 5cm piece ginger, peeled and shredded
    • 60ml vegetable oil
    • 2 yellow onions, chopped
    • 2 tablespoons paprika powder
    • Coriander leaves to garnish

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a large bowl, combine the pork with the turmeric, fish sauce, soya sauce, garlic and ginger and mix well. Set aside.
    2. In a large wok, heat the oil until shimmering and add the onions. Stir and cook until translucent and add the paprika. Mix until the onions are coated evenly.
    3. Add the pork and turn up the heat to medium-high and mix well. Cover and cook over medium-low heat for about 45 minutes to an hour until the meat is tender. You don't need to add any water because the pork will release its own juices.
    4. Taste and add salt if necessary. Garnish with coriander leaves and serve with rice and a vegetable side.

    Make ahead

    This curry will taste even better the next day.

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    Reviews in English (1)


    This dish is super versatile. I have made it quite a few times. I add half a bunch of fresh coriander with the ginger step (whiz everything in the Bamix/food processor). I've also tried it with chicken thighs (though pork is the best).  -  23 Oct 2011  (Review from Allrecipes AU | NZ)