Burmese Shrimp Curry

Course : Curry
Serves: 50
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3 cups peanut oil
1/3 cup mustard seed
8 cups onion
3 cups celery
1/3 cup garlic
2 teaspoons fresh ginger root
1/2 cup turmeric
1/3 cup coconut milk
1/2 cup chile powder
1 teaspoon ground cumin
12 pounds button mushrooms
12 pounds tiger prawn
6 cups zucchini
12 cups chicken stock
3 cups fresh lime juice

Preparation / Directions:

heat peanut oil in a large saucepot, over a medium flame add mustard seed, cover, and cook until popping stops add onions, celery, garlic, and ginger heat and stir for 3-4 minutes add turmeric, coconut milk, chile powder, and cumin-mix well season to taste with salt heat and stir for 3-4 minutes, to allow flavors to meld add mushrooms, shrimp, zucchini, and chicken stock bring just to a boil, reduce heat, and simmer for 4-5 minutes, no more stir in lime juice to taste remove to a serving dish serve hot, garnished with an assortment of condiments


Nutritional Information:

178 Calories (kcal); 14g Total Fat; (68% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 528mg Sodium

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