Crayfish curry from Burma: Rivers of Flavor by Naomi Duguid

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Notes about this recipe

  • TrishaCP on March 30, 2018

    This was very simple and very delicious. I used a pound of shelled crayfish tails, so there wasn't as much sauce, just lots of delicious crayfish. I used three mild green cayenne chiles and one spicy chile (jalapeño) and that was the perfect heat for us.

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