Crockpot Burmese Pork Rib Curry


5 small Russet Potatoes peeled and cut into big chunks

1 rack of Spare Ribs cut in between bones

Lee Kum Kee Dark Soy Sauce

Meat Curry Powder

2 cans of Coconut Milk

2 cubes of Japanese Curry mix

Minced in food processor:

2 big Shallots 

2 inches of Ginger peeled

1 Garlic peeled

1 Lemon grass sliced thin diagonally before putting in food processor

9 Thai red chilli, remove seeds and stems

1 tablespoon of belacan/ Thai shrimp paste

Spray crock pot with PAM for easy cleaning later

Marinate Pork Ribs for an hour with dark soy sauce and curry powder poured enough to coat the ribs.

Shallow fry potatoes without cooking them all the way.

Brown pork ribs on both sides, place in crock pot.

Fry chilli paste that was blended in food processor till fragrant, add to the ribs and mix well.

Add potatoes to the top of the ribs.

Add two cans of coconut milk and two cubes of Japanese Curry mix

Cover crock pot and cook on low for 6.5 hours.

Voila, you have curry now!



Burmese Chicken Curry

The best curry I had was a pork rib curry at my Burmese friend’s house years ago. I tried replicating her curry by using fish sauce and dried shrimp flakes. It yielded a rather similar taste with the same fishy goodness in it. This time round, I substituted pork ribs with boneless chicken thighs for my church’s potluck picnic. I cooked some green rice with pandan paste to go with it. The green rice was very popular particularly amongst the kids.

Pandan Rice

Add 1 teaspoon of pandan paste to 3 to 4 cups of Thai jasmine rice, mix well and cook in a rice cooker with the appropriate level of water. Add 1 cup of coconut milk for a richer flavor.

Burmese Chicken Curry

Ingredients for the Curry Paste:

2 inch knob of Ginger, peel and cut into small pieces

Optional: 1 inch of Galangal, peel and cut into small pieces

2 Shallots, peel and cut into small pieces

1 Garlic, peeled

2 stalks of Lemon Grass, discard outer layer and cut into small pieces

12 red Thai Chilli Peppers

Optional: 5 dried Chilli Peppers

Optional: 8 unsalted Macadamia nuts, raw Cashews or 4 Candlenuts

2 to 3 tablespoons of Meat Curry Powder

1 teaspoon of Tumeric Powder

1 teaspoon of Chilli Powder

Method for making the curry paste:

Put the above in a food processor and grind finely.

Other ingredients for the Curry:

You need a deep aluminum roaster pan and aluminum foil so that the juices do not over flow the pan.

2 tablespoons of Peanut Oil

12 boneless Chicken Thighs or bone-in Chicken Drumsticks

2 Russet Potatoes, peel and cut into chunks

1 Sweet Potato, peel and cut into chunks

1 tablespoon of Fish Sauce

1 to 2 tablespoons of Lee Kum Kee Mushroom Flavored Dark Soy Sauce

1 tablespoon of Lime Juice

2 cans of Coconut milk

2 tablespoons of Dried Shrimp Flakes (refer to my Yellow Curry Collard Greens recipe for making Dried Shrimp Flakes)

3 to 4 pieces of pandan leaves that are 3 inches long

PAM for cooking

Method for cooking the curry:

Marinate the chicken with the fish sauce, dark soy sauce and lime juice and leave it in the fridge for four hours.

Heat up two tablespoons of peanut oil in a frying pan, fry the curry paste until fragrant. Add dried shrimp flakes and fry for another 5 seconds. Add chicken without excess sauce in the frying pan and lightly brown the chicken in the curry paste.

Spray the roaster pan with PAM.

Transfer the chicken, potatoes and sweet potatoes into the roaster pan. Add coconut milk all over these ingredients and add pandan leaves to the top.

Cover the pan with aluminum foil.

Bake at 350 degrees Fahrenheit for two hours. For better results, use convection bake covert settings if you have a convection oven.

Copyright 2012 From the Kitchen of Eloise