Burmese Curry And Rice Recipes
BURMESE CURRY AND RICE
This sounds simple but is elegant and fun. If you like curry, you will like this. The recipe came from a missionary's daughter who grew up in Burma. When she grew up and came home to the United States she fashioned the ingredients to fit what was available to her. In Burma the people would eat mostly rice and if they had anything to go with the rice they were fortunate. She said that this is like a banquet meal for them. You will have most everything on hand for this meal. It is delicious. The flavors blend wonderfully well. Have some people in for dinner they will have fun preparing their plate.
Provided by Mimi in Maine
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice the onions and fry gently in butter for a couple of minutes.
- Add the curry power and simmer till onions are almost done.
- Add 1 pound hamburg and cook till done.
- Add the can of mixed veggies and the tomatoes and simmer for 1/2 hour over low heat (if you need to, add a little water).
- Salt to taste.
- NOTE: If more curry is needed, mix it with a little water before adding to mixture.
- Cook the rice.
- Make a small salad using the lettuce, tomato, and cucumber-- (the amounts are general--use what you need for the amount of people you have eating).
- Put everything in separate bowls and line them up on a buffet.
- When ready to eat, build on your plate as follows--cooked rice, curry mixture, salad, crushed potato chips, peanuts, shredded coconut, lay 1/2 banana sliced lengthwise on the plate on either side of the mound, and squeeze lemon juice over all.
- Enjoy!
Nutrition Facts : Calories 785.7, Fat 36.9, SaturatedFat 13.4, Cholesterol 91.4, Sodium 776.4, Carbohydrate 78.3, Fiber 11.2, Sugar 18, Protein 39.1
BURMESE CHICKEN CURRY (GAENG GAI BAMA)
This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne, Australia. I asked for the recipe and of course I didn't get it. I later experimented with some Thai recipes and came up with this final result. We really love this with steamed jasmine rice. It's quite a hot and spicy dish, so if you want it a bit mild, check the curry paste you use first. You can replace coconut milk with evaporated milk, but traditionally, coconut milk is a must.
Provided by Michelle Chen
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
- Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
- Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 26.5 g, Cholesterol 79.4 mg, Fat 23.7 g, Fiber 2.8 g, Protein 28.8 g, SaturatedFat 8.4 g, Sodium 806.1 mg, Sugar 9.4 g
BURMESE CHICKEN CURRY
A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.
Provided by Lee Jackson
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
- Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 5 g, Cholesterol 77 mg, Fat 11.5 g, Fiber 1.3 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 495.4 mg, Sugar 2.1 g
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