Chef Time!

Chef Time!

Tuesday, May 15, 2012

If You’re Not In A Hurry, Then Let’s Cook With Curry


Burmese style pork curry

Burmese Style Pork Curry
¼ c. Ginger (peeled and slivered)
1 – 1 ½ lb. Pork ribs
2 tbsp. Red curry paste
¼ c. Light brown sugar
2 ½ c. Water
2 tsp. Ground turmeric
1 tbsp. Soy sauce
¼ c. Shallots (thinly sliced)
2 tbsp. Garlic (minced)
¼ c. Fresh lime juice
Place the ginger in a small bowl with 1/3 cup of hot water and set aside.
Cook the pork ribs with the curry paste and brown sugar in a large frying pan, stirring for coating the meat all the sides for around 15 minutes or until the pork is nicely browned.
In the meanwhile, mix the turmeric and soy sauce with the remaining water. Add this to the pork.
Bring the mixture to a boil, then reduce the heat and simmer uncovered until the meat is tender and the sauce has thickened around 45 minutes.
Add the ginger with its water, the shallots, garlic and lime juice.
Simmer for 5-7 minutes more allowing the flavors to blend together.
Check the seasoning, adding more sugar, lime juice or even a little of salt if necessary.
Serve hot with steamed jasmine rice.

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