Name: Chile Shrimp Stir-Fry
Yield: Serves 4 as a Main Dish, 6 as an Appetizer
Cuisine: Asia
Ingredients: 1 tablespoon finely chopped garlic or garlic mashed to a paste; 2 tablespoons peanut oil or coconut oil; 4 to 6 fresh or frozen curry leaves; 2 limes cut into wedges; 1 teaspoon salt; 1 medium onion, finely chopped; ¼ teaspoon turmeric; 2 to 3 green cayenne chiles, finely chopped, or substitute jalapeños; 1 pound medium shrimp, fresh or frozen; One 1-inch piece cinnamon or cassia stick; 1 green cardamom pod; About 1 teaspoon lime juice

Preparation info

Serves
4
as a Main Dish

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

We first tasted these chile-hot shrimps in Goa (see “Prawns by the Kilo”). Later Jeffrey ate a similar chile-hot shrimp dish in Sri Lanka, served as an appetizer with raksi (Sri Lankan liquor). Back home, we found ch