Chaaza (Burmese Curry)

Ingredients

4 oz, dried rice vermicelli noodles

2 tsp, chickpea flour or almond flour

2 Tbsp, canola oil

¼ cup finely chopped yellow onion

2 Tbsp, minced fresh ginger (from 1

(2-inchj piece)

tsp. minced garlic (about 2

large cloves)

large Thai chile, thinly sliced (about ½ tsp.)

2 tsp, curry powder

2 tsp. ground turmeric

3 Tbsp. water, divided

(13.66-oz.) cans unsweetened coconut milk

1 Ib. large peeled and deveined raw shrimp

Fresh cilantro leaves, for garnish Lime wedges, for serving

Directions

1. Place vermicelli noodles in a large heatproof bowl. Add hot water to cover. Let stand until noodles are tender, 10 to 15 minutes. Drain and set aside.

2. Meanwhile, toast chickpea flour in a medium saucepan over medium-low, stirring constantly, until flour is golden and fragrant, 3 to 5 minutes. Transfer toasted flour to a small bowl, and set aside. Wipe saucepan clean.

3. Heat oil in saucepan over medium. Add onion; cook, stirring often, until softened,

2 to 3 minutes. Add ginger, garlic, and Thai chile; cook, stirring often, until garlic is lightly browned, about 2 minutes. Add curry powder and turmeric; cook, stirringconstantly. until fragrant and lightly toasted, about 1 minute. Stir in 2 tablespoons water, and scrape bottom of saucepan to release any browned bits.

Add coconut milk, and bring to a boil over medium-high.

4. Meanwhile, stir remaining 1 tablespoon water into reserved toasted chickpea flour to form a slurry. Once coconut milk mixture comes to a boil, whisk in chickpea slurry. Cook, whisking constantly, until mixture thickens slightly, about 2 min-utes. Reduce heat to medium-low, and simmer. Add shrimp; cook, stirring occa-sionally, until shrimp are just cooked through, 3 to 5 minutes.

5. Divide noodles evenly among serving bowls. Ladle curry mixture over noodles.

Garnish with cilantro leaves, and serve with lime wedges, -DANNY GARCIA WINE A tangerine-scented Riesling: 2022