Burmese Potato Curry

4.3/5 rating (8 votes)
  • Serves: 4
  • Prep Time: 25 mins
  • Ready in: 25 mins
  • Difficulty: Easy
  • Print Recipe:
Burmese Potato Curry

My recipe can be a vegetarian version of Burmese curry that uses potatoes and leeks to replace the chicken.  Its really is quite delicious.


  • 2 tbsp any oil
  • 1 small onion, very finely chopped
  • 2 tbsp fresh ginger finely chopped
  • 4 cloves garlic, finely chopped
  • ½ tsp dried chilli flakes
  • ½ tsp ground turmeric
  • 1 medium leek sliced finely and washed really well
  • 600g 3cm cubed potato
  • 3 tbsp tamarind juice
  • 1 tbsp Burmese fish sauce Ngan Pyar Yay or Nam Pla is a good substitute although not Burmese
  • Or for a vegetarian option, add a 10g vegetarian stock cube crumbled
  • 150-200mls cold water, roughly depending on the size of the pan.
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh mint leaves


  • Heat the oil in a large saucepan.
  • Add the onion, ginger, garlic, chilli and turmeric, and then cook for 5 minutes to soften and take a little colour.
  • Add the potato, leek, tamarind, fish sauce (either) and water and bring to the boil and coat well in the sauce.
  • Turn the heat down, cover and gently simmer, stirring occasionally until the potato is cooked, but not falling apart. Probably 15-20 minutes.
  • You will find that the water will evaporate a little so you end up with a sauce consistency.
  • Season with salt and pepper, stir in the coriander and mint and serve straight away.

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