Translations:Burmese cuisine/56/en

Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an base of aromatics. Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices, in addition to fresh herbs and aromatics, and are often milder.The most common variety of curry is called sibyan (ဆီပြန်; lit. 'oil returns'), which is typified by a layer of oil that separates from the gravy and meat after cooked. Pork, chicken, goat, shrimp, and fish are commonly prepared in Burmese curries.