Burmese Curry

Last year i holidayed in Myanmar and it was the best couple of weeks I could have wished for. The country is beautiful both physically and culturally with so much to see and do. The cities are vibrant, beaches are idyllic and everywhere in the middle is beautiful.

The food in Myanmar is a mixture of the cuisines of all it’s neighbouring countries – thai, indian, chinese flavours and spices and curries, salads, noodle soups and stir fries.

The curry in this blog perfectly showcases the fusion in Myanmar’s cuisine with Indian turmeric and chilli spices mixed with South East Asian fish sauce and lemon juice. The curry was lightly spiced,  sweet, fresh and nutritious. It was also nice and easy to cook!

Serves 3
3 Chicken Thighs – chopped into bitesize pieces
1 Medium Potato – cubed
1 Large tomato – chopped
1 Onion
1/2 Cauliflower – chopped into florets
1tsp Ginger
1tsp Lemongrass Paste
1 Clove Garlic
1tbsp Chilli Powder
1tbsp Turmeric
1tsp Fish Sauce
1tsp Lemon Juice
Vegetable Oil

Start by making a paste of onion, garlic, ginger and lemongrass using a little vegetable oil if needed. Slowly fry the paste with some water until rich in colour which should take 10-15minutes. Meanwhile part boil the cauliflower and potato for 8 minutes. Add the chicken and coat in the paste, sprinkle in the chilli powder and turmeric, cover the pan with a lid and continue to cook for another 10 minutes until the chicken is sealed. Add the cauliflower and potato aswell as the tomato and pour in 100ml water and the fish sauce and lemon juice. Stir to combine and simmer until the sauce has reduced to a thick gravy and the vegetables are cooked.
Serve with brown rice and a little naan bread.

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