Fragrant Burmese Lemongrass Pork Curry with Jasmine Rice
A delightful aromatic curry with tender pork and fragrant rice
This Burmese-inspired pork curry is infused with the bright flavors of lemongrass, ginger, and coconut milk, served perfectly alongside fluffy jasmine rice.
- 2 h 15 min
- 4
- Intermediate
Ingredients
For the Pork Marinade
For the Curry Base
For the Jasmine Rice
Preparation
Marinating the Pork
Combine marinade ingredients
In a mixing bowl, combine pork cubes with fish sauce, sesame oil, lime juice, and turmeric powder.
⚠ Be careful not to overmix to avoid breaking down the pork.
Coat and refrigerate
Mix well to coat the pork evenly, then cover and refrigerate for at least 1 hour, or overnight for best results.
Set aside
Set aside until ready to cook.
Preparing the Curry Base
Sauté aromatics
In a large pot or Dutch oven, heat a little oil over medium heat and add lemongrass, garlic, ginger, onion, and red chilies.
⚠ Be careful not to burn the spices as you sauté, to prevent bitterness.
Cook until fragrant
Sauté until the mixture is fragrant and the onions are translucent.
💡 Use fresh lemongrass for the most aromatic results.
Brown the pork
Add the marinated pork to the pot and cook until browned on all sides.
Cooking Process
Simmer the Curry
Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer. Cover and cook on low heat for about 1 hour, or until pork is tender.
Cook the Jasmine Rice
Rinse jasmine rice under running water, then combine with water and butter in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for about 15 minutes.
Final Adjustment
Check seasoning in the curry and adjust salt and lime juice to taste.
Plating & Serving
Fragrant Burmese Lemongrass Pork Curry with Jasmine Rice
Fragrant Burmese Lemongrass Pork Curry with Jasmine Rice
Plating & Serving
Serve the curry hot over a bed of jasmine rice, allowing the rich sauce to soak into the grains for a perfectly balanced bite.