Burmese pork curry (whethar sebyan) from The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens by Patricia Tanumihardja

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This curry can also be made with beef, chicken or shrimp.

  • sarahcooks on May 16, 2013

    Very easy for a curry and uses stuff I usually have on hand. I used carrots and bell peppers for the vegetable since that is what I had and it was fine. I think the cooking time could be longer though. I think the onions would benefit from a longer fry at the beginning, and the meat could simmer longer too.

  • Jane on October 07, 2009

    Great every-night curry - took only 20 mins to prep then cooked for 1 hour. I added cauliflower as well as the squash and made it with chicken thighs rather than pork and the whole family loved it.

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