Stir-Fried Turmeric Shrimp with Shallots and Chilies | Christopher Kimball’s Milk Street

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Milk Street Recipe
Cookish

Stir-Fried Turmeric Shrimp with Shallots and Chilies

20 minutes

Stir-Fried Turmeric Shrimp with Shallots and Chilies

This simple, intensely flavored stir-fry features the flavors of Malaysia and Indonesia, cuisines that blend Indian, Chinese and Southeast Asian influences. Curry leaves have an inimitable flavor that’s citrusy yet also very savory. Include them if you can (they’re sold in most Indian grocery stores), but if not available, the stir-fry is still delicious without. For those with timid palates, use the smaller amount of chili and be sure to seed them. If you’re a chili aficionado, use the larger quantity and leave in the seeds for added heat. Serve with steamed rice.

4

Servings

20 minutes

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