Burmese Curry
This Burmese curry is a flavorful and aromatic dish made with a blend of spices, meat, and vegetables.
Ingredients - Serves 4
- Fresh cilantro - For garnish
- Vegetable oil - 2 tablespoons
- Salt - To taste
- Sugar - 1 teaspoon
- Lime juice - 2 tablespoons
- Fish sauce - 2 tablespoons
- Coconut milk - 1 can (400ml)
- Cayenne pepper - 1/2 teaspoon
- Paprika - 1 teaspoon
- Cumin powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Turmeric powder - 1 teaspoon
- Ginger - 1 tablespoon, grated
- Garlic - 4 cloves, minced
- Onion - 1 large, finely chopped
- Chicken thighs - 500g, boneless and skinless, cut into bite-sized pieces
Let's Get Started
- In a large pan, heat vegetable oil over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add minced garlic and grated ginger, and cook for another 2 minutes.
- Add turmeric powder, coriander powder, cumin powder, paprika, and cayenne pepper. Stir well to coat the onions and spices.
- Add the chicken pieces to the pan and cook until they are browned on all sides.
- Pour in the coconut milk and stir to combine.
- Add fish sauce, lime juice, sugar, and salt. Stir well and bring the mixture to a simmer.
- Cover the pan and let the curry simmer for about 30 minutes, or until the chicken is cooked through and tender.
- Taste and adjust the seasoning if needed.
- Garnish with fresh cilantro before serving.
- Serve the Burmese curry hot with steamed rice or naan bread.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 400
- Fat: 15g
- Carbs: 30g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g