A flavorful Burmese curry broth made with aromatic spices and coconut cream.

Burmese Curry Broth recipe
Prep Time
15min
Cook Time
10min
Total Time
25min

Ingredients

8 Servings
(1 serving = 1 cup)

Broth Ingredients

  • onion
    onion
    4piece
  • garlic
    garlic
    8clove
  • lemongrass
    lemongrass
    2piece
  • ginger
    ginger
    1tbsp
  • turmeric
    turmeric
    2tbsp
  • chilli powder
    chilli powder
    1tsp
  • sugar
    sugar
    2tbsp
  • coconut cream
    coconut cream
    2can
  • fish sauce
    fish sauce
    4tbsp
  • fresh coriander
    fresh coriander
    1bundle
  • chicken stock
    chicken stock
    2L

How to make Burmese Curry Broth

Prepare the Paste

  1. Step 1

    Blend the onions, garlic, lemongrass, ginger, turmeric, chili powder, and sugar until a smooth paste forms.

Cook the Broth

  1. Step 1

    Cook the paste in a pot for 10 minutes over medium heat.

  2. Step 2

    Add stock and reduce by 1/3rd then add coconut cream to the pot and stir well.

  3. Step 3

    Finish with fish sauce and garnish with fresh coriander before serving.

Nutrition (per serving)

Calories

182.5kcal (9.13%)

Protein

2.5g (5%)

Carbs

11.3g (4.09%)

Sugars

3.8g (7.5%)

Healthy Fat

1.9g

Unhealthy Fat

12.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a spicier broth, increase the amount of chili powder.

  2. Use fresh lemongrass for the best flavor.

FAQS

  1. How do I make Burmese curry broth from scratch?

    To make Burmese curry broth from scratch, start by blending 4 onions, 8 cloves of garlic, 2 pieces of lemongrass, 1 tablespoon of ginger, 2 tablespoons of turmeric, 1 teaspoon of chili powder, and 2 tablespoons of sugar into a smooth paste. Cook this paste in a pot over medium heat for about 10 minutes. Then, add 2 liters of chicken stock and reduce the mixture by one-third. Finally, stir in 2 cans of coconut cream and finish with 4 tablespoons of fish sauce. Garnish with fresh coriander before serving.

  2. Is Burmese curry broth suitable for a vegan diet?

    While traditional Burmese curry broth contains fish sauce, which is not vegan, you can easily make it vegan-friendly by substituting the fish sauce with soy sauce or a vegan fish sauce alternative. Additionally, you can replace chicken stock with vegetable stock to maintain the flavor while keeping it plant-based.

  3. What can I substitute for coconut cream in Burmese curry broth?

    If you don't have coconut cream on hand, you can substitute it with full-fat coconut milk for a similar flavor and creaminess. Alternatively, you can use cashew cream or a blend of almond milk with a bit of cornstarch to thicken the broth, though this will alter the taste slightly.

  4. How should I store leftover Burmese curry broth?

    To store leftover Burmese curry broth, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, make sure to stir well and adjust the seasoning if necessary, as flavors may intensify during storage.

  5. What dishes pair well with Burmese curry broth?

    Burmese curry broth pairs wonderfully with steamed jasmine rice or rice noodles, which help soak up the rich flavors. You can also serve it alongside grilled vegetables or a fresh salad to balance the meal. For a heartier option, consider adding protein like chicken, shrimp, or tofu to the broth.

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cheffy08's profile picture

Blake Jackson

(@cheffy08)

With 18 years of culinary experience and education, let me share with you the flavours of my own recipes and childhood....

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