Burmese Beef and Potato Curry

Adapted from Htun Sein

A warming curry that can be as mild or hot as you want, depending on how much fresh chili pepper, ginger and dried cayenne powder you add. This dish can also be vegetarian if you omit the beef and substitute more fresh vegetables, or a little tofu. Serve with jasmine rice and Sauteed Bok Choy.

Burmese Beef and Potato Curry

Prep Time

45 minutes

Cook Time

30 minutes


4 Servings


1 pound stew meat, boneless
3 tablespoons soy sauce
1 1⁄2 teaspoons salt
3 potato
1 bell pepper, green
1 teaspoon turmeric, ground
1⁄2 cup onion
3 cloves garlic
1 teaspoon ginger, fresh
1 teaspoon curry powder
1 pepper, chile
1 teaspoon coriander, ground
1 teaspoon paprika
1⁄2 teaspoon cayenne pepper
1⁄4 cup vegetable oil
1 cup water
1 tablespoon cilantro (or basil)


Combine beef, soy sauce, and ½ tsp. salt in a large bowl and mix together with your hands. 

Peel and chop potatoes into small ½-inch chunks. Add turmeric. Chop green pepper into 1-inch chunks and add to bowl with potatoes and turmeric.

In a food processor or blender, blend onion, garlic, ginger, curry powder, chili pepper, coriander, paprika, and cayenne.

Heat the oil in a medium-sized pot over medium-high heat. Add onion mixture and sauté until onions begin to soften, about 3 minutes. Add beef, potatoes, green pepper, and water. Cover and let cook for about 20-30 minutes or until beef and potatoes are fully cooked, adding more water if necessary.

Before serving, add chopped cilantro or basil and stir in additional salt.

Serve with sautéed bok choy and jasmine rice.