The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Rangoon Pork Tamarind Curry


Rangoon Pork Tamarind Curry

Ingredients:

Allergens in bold

Onion

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Green Chilli

Paprika

Turmeric

Chilli Powder

Pork Shoulder Steaks

Tamarind Chutney

Shrimp Paste (crustaceans)

Green Beans

Garlic Clove

Soy Sauce (gluten, soya)

Jasmine Rice

Nutritional Information:

Per serving: Energy (kcal) 657 Fat 16g of which saturates 4g Carbohydrates 86g of which sugars 12g Protein 43g Salt 6.59g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

 

Recipe Description:

Emily and Amy Chung first hosted their now-famous Burmese supper club in 2013, serving up classic Burmese home cooking like baya kyaw (chana dal fritters) and ohn no khauk swe (coconut chicken noodles), not to mention their luxurious mango lime cheesecake. Since then they’ve had consistently sold out events and have raised over £10,000 for charity. Their debut cookbook is a testament not just to the incredible aromas & creativity of Burmese cuisine, but of these two sisters’ unique, practical yet masterfully executed interpretation of it.

  • Preparation time:

    For 2 - 30 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 50 mins

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