We love this Burmese curry because of the fresh taste of the lemongrass and kaffir lime combined with Indian spices and a pinch of star anise. Normally we would have it with pork belly but it's just as good with chicken or seafood. We also usually have a good sweet chilli sauce with this meal. It normally gets poured all over the rice quite liberally.

The golden rice is a Burmese recipe that is very simple yet tastes fantastic. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.

This recipe should be enough for 4 people, it really depends how hungry you are!

What you need

1 pouch Spicymonkey Burmese curry

2 tbsp vegetable oil (or a few squirts of spray oil)

1kg pork belly (skin removed) - diced

a few coriander leaves (optional)

What to do

Heat the oil in a large pan or wok. Seal the pork quickly on all sides.

Pour in the curry sauce and bring to the boil. Leave to simmer for about 1 hour or until the pork is really tender.

Garnish with chopped coriander leaves or some thinly sliced kaffir lime leaves.

Golden rice - what you need

2 cups of basmati rice (350-400g)

2 pints water

pinch of salt

1 cup frozen peas (50-100g)

2 tbsp vegetable oil

1/2 tsp turmeric

pinch chilli powder

some crispy fried onions

1 - 2 tbsp fish sauce (optional)

What to do

Wash and dain the rice with water. Leave the rice to stand in a pan with the 2 pints of water and salt for about 10-15 minutes. Add the frozen peas. Turn the heat on and bring to boil then simmer until the rice is cooked. Drain the rice and set aside.

In a separate pan heat the oil and on low heat add the turmeric and chilli. Gently fry these for a couple of minutes before adding the rice and fish sauce (if using). Stir it all through and break up any lumps.