 A traditional meal featuring several Burmese curries. | |
| Type | Curry |
|---|---|
| Course | Entree |
| Place of origin | Myanmar (Burma) |
| Associated cuisine | Burmese cuisine |
| Serving temperature | Hot or room temperature |
| Main ingredients | Curry base (onions, garlic, chilis, ginger, and turmeric), meat, seafood, vegetables |
| Variations | Many; see list below |
Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an aromatic curry base.[1] Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices in addition to fresh herbs and aromatics, and are often milder.[2] Burmese curries are readily available in curry houses throughout the country. They are traditionally accompanied with rice and a variety of side dishes, soups, and Burmese salads called athoke. Burmese curries may also be paired with Indian breads like nanbya, palata, aloo puri, and toshay.
- ^ Duguid, Naomi (2012-11-27). Burma: Rivers of Flavor. Random House of Canada. ISBN 978-0-307-36217-9.
- ^ "Burmese curry restaurants". Austin Bush. Retrieved 2021-01-08.