Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Burmese Shrimp Curry
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- #28782
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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 chili powder
1 teaspoon cumin
12 pounds button mushrooms
12 pounds tiger prawns
6 cups zucchini
12 cups chicken stock
3 cups fresh lime juice
directions
Heat peanut oil in a large sauce pot, 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
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nutrition data
Nutritional data has not been calculated yet.
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