Burmese pork and peanut curry

Готовим Meat Burmese pork and peanut curry

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

Lables: Egg free Gluten free Lactose free Wheat free
  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.
  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.
  3. Remove lemongrass. Serve curry with rice. Tip Use a food processor to grind roasted peanuts to a fine powder.

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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

Adv

Autors
Preparation time
20
Cooking time
1:40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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