Skip to content

The Southeast Asian Table

Countries Recipes The Cookbook

Saved Planner Account Shopping — your list is empty

Burmese Chicken Curry

Myanmar

Step 1 of 7

Burmese Chicken Curry — step 1 of 7

Blend the onions, garlic and ginger to a coarse purée.

Ingredients

4 servings

The curry base

3 large onions, roughly chopped
6 cloves garlic
2 in (5 cm) fresh ginger, chopped
1/3 cup (80 ml) neutral oil (Myanmar curries use a generous amount)
1 tbsp (8 g) paprika, for colour
1 tsp (3 g) ground turmeric
1/2 to 1 tsp (1 to 2 g) chilli powder, to taste

The chicken and seasoning

3 lb (1.4 kg) bone-in chicken pieces, skin removed if preferred
2 tbsp (30 ml) fish sauce
1 tsp (5 g) ngapi (fermented fish/shrimp paste), optional but traditional optional
1 tsp (5 g) salt, or to taste
2 ripe tomatoes, chopped (optional, for a slightly tangy gravy) optional
1 cup (240 ml) water

To serve

Chopped coriander
Steamed rice, to serve

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

Explore

Eleven countries
All 100 recipes
Foundations

Your kitchen

Saved recipes
Meal planner
Shopping list
My kitchen
What you have cooked
Households
Account
Cooking assistant

The book

The Complete Edition
About the project

Trust

How the book was made
Imagery and AI
Contact

Legal

Privacy
Terms

Chapters

Thailand
Vietnam
Indonesia
Philippines
Malaysia
Singapore
Cambodia
Myanmar
Laos
Brunei
Timor-Leste

© 2026 Thea Cin · CinNova Press

Made to accompany the cookbook.