Chinthe Burmese Curry Kit [Curry Paste & Prawn Balachaung]

CHINTHE, a family business established in 1974. Emigrants from Burma in the 60s, Bertie and Barbara began to make and sell Burmese condiments to supplement their grocery trade. News soon spread and the demand for Chinthe products grew. Now into the third generation, producing Chinthe products with the same authentic recipes passed down from the Grandparents.

A great collection of burmese flavours in this easy curry kit. You get a 70g jar of burmese curry paste and a 80g jar of prawn balachaung.

What you need: 500g of meat, fish or vegetables. Chinthe burmese curry paste, 1 sliced onion, 500ml water.

Method: step1] Put 2 spoons of curry paste into a casserole dish, add meat and stirfry over a high heat for 3 mins. Step2] Add onion and water and mix well. Step3] Simmer until meat is tender or place in oven to slow cook for 1-2hours.
Serve with rice or noodles and burmese balachaung.

Burmese curry or 'byan' as it is called is the staple dish of Burma. It is a blend of all south east asian cuisines and so packed with flavour.

The balachaung can be added as a cooking ingredient or served as an accompaniment.

Ingredients: burmese curry paste - veg oil, paprika, chilli, onion, ginger, fish sauce [fish extract, water] garlic, spices. Burmese prawn balichaung - veg oil, dried shrimp, chilli, shrimp paste [corn flour, shrimp]sugar, garlic, malt vinegar [containd gluten] ginger, tamarind, salt.