This Burmese Curry uses my 3 favorite aromatics – garlic, ginger, and onion to create a savory and comforting dish. It’s great with some Coconut Rice or Turmeric Garlic Rice and a big serving of roasted veggies.
I like all kinds of curry because they’re flavorful and filling. I’ve always defaulted to Thai curries so I decided to branch out and re-create this Burmese Curry that I’ve had awhile back. It doesn’t use any dairy or coconut milk so it’s more of a red sauce because its simmered with tomatoes.
Earlier this week, I tried the new Thai Green Curry sauce that Trader Joe’s just started carrying. It had pretty decent ingredients and at $1.99 a bottle, it was too good to pass up. I sauteed some chicken thighs, added sliced sweet bell peppers then the Thai Green Curry sauce. After simmering for a few minutes I gave it a taste and meh. It was bland. I was disappointed. I doctored it up and added a hefty amount of coconut aminos, fish sauce and black pepper. The curry finally started to taste decent but it still lacked that burst of flavor and aroma that you get from really good curry.
When I posted about this on Instagram stories, I got replies from those who’ve also tried it and were disappointed. Trader Joe’s usually has decent products but clearly, the Thai Green Curry sauce was a miss. I won’t be feeling bad when they discontinue it!
Now back to this Burmese Curry. The smell alone as it cooks will make your mouth water and your tummy grumble. I noticed that it tasted better the longer it sits in the fridge so I was able to eat it multiple times during the week. It’s also freezer friendly so double the recipe and freeze half for later so you have a quick emergency meal ready to go anytime!
- 1 large onion chopped
- 1 jalapeno chopped, stem and seeds removed
- 18 garlic cloves minced (about 4 packed tbsps)
- 6 inch ginger grated (about 3 packed tbsps)
- 1/4 cup + 2 tbsp olive oil
- 1 1/2 lbs chicken thighs cut into 1" pieces
- 2 tsp paprika
- 1 1/2 tsp turmeric
- 2 tsp fish sauce
- 1 tsp sea salt
- 3 medium sized red potatoes cut into 1" pieces
- 1 16 oz can diced tomatoes
In a food processor, add onion and jalapeno. Pulse for 10 seconds.
Scrape sides and add garlic and ginger. Pulse for 5 seconds.
Heat a large pan over medium-high heat. Add olive oil.
Add garlic, ginger, onion and jalapeno puree. Saute for 1 minute.
Cover and reduce heat to low. Let it cook for 15 minutes.
Stir every 5 minutes to scrape off any bits that get stuck on the bottom.
Reduce heat to medium and add chicken. Let it cook for 2 minutes.
Season with paprika, turmeric, fish sauce and sea salt. Mix and let it cook for 3 minutes.
Add potatoes and canned diced tomatoes. Mix and cover.
Let it simmer for 15-20 minutes until the sauce thickens.
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