Burmese red curry

Burmese red curry

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  • 4 to 6
  • Easy
  • Dairy free Fat conscious
  • 20 minutes
  • 1 hour
  • Woolworths Paul Cluver Riesling 2016


  • 1⁄4 cup fresh ginger, peeled and chopped
  • 750 g pork rib eye steaks, cubed
  • 2 T red curry paste
  • 50 g light brown sugar
  • 2 t ground turmeric
  • 1 T soya sauce
  • 2 1⁄2 cup water
  • 1⁄4 cup shallots or salad onions, thinly sliced
  • 1 - 2 T crushed garlic
  • 1⁄4 cup fresh lime juice
  • Steamed jasmine rice, for serving

Cooking Instructions

Place the ginger in ⅓ cup hot water and set aside. Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring often, for 15 minutes or until the pork is nicely browned.

Mix the turmeric and soya sauce with the water and add to the pork. Bring to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, for 45 minutes or until the meat is tender and the sauce reduced.

Add the ginger with the soaking water, onion, garlic and lime juice. Simmer for 5 minutes to infuse the flavours. Check the seasoning, adding more sugar, lime juice, and a little salt if necessary. Serve immediately with hot jasmine rice.

Cook's note: This is a typically Burmese sweet-and-sour curry without coconut milk. The recipe may vary between households but this delicious version comes from Nancie McDermott’s excellent The Curry Book (have a look at her blog nanciemcdermott.com/blog).”

Discover more curry recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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