Chinthe Burmese Curry
Dean from family firm Chinthe has sent us a recipe and video that show how quickly you can make a Byan Curry using their Burmese Curry Paste, as you will see from the video, this could not be simpler to make, and I have to say it tastes incredible.
Chinthe (pronounced chin-thay) was started in 1974 by Bertie and Barbara, who were Emigrants from Burma in the 60s, they began to make and sell Burmese condiments to supplement their grocery trade. News soon spread and the demand for Chinthe products grew. They are now into the third generation of the family producing Chinthe products with the same authentic recipes passed down from their Grandparents.
FYI – Chinthe is the name for the leogryph that guards the entrances of Pagodas and Temples in Burma.
Ingredients
2 tablespoons of Chinthe Burmese Curry Paste
500g of Pork
2 tablespoons of oil
1½ cups of water
2 large onions
Method
- Slice your onion
- Cube your pork into bite sized chunks
- Heat (low – medium) the oil in a deep pan. Sauté your onions by adding them to the oil for 7 – 10 minutes until they become wilted and translucent.
- Add the Chinthe Burmese Curry paste and stir well. Cook the spices off for 2-3 minutes
- Add the Pork, season with salt as required and mix in well
- Add the water, stir well and bring to the boil
- Reduce heat to low simmer. Simmer for 20-30 mins
Serve with rice or noodles
This is Dean first video recipe, we hope to have more to follow.
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