“Mouthwatering Malaysian Coconut Shrimp Curry with Gluten-Free Rice Noodles”

Allergens

Shellfish

Ingredients

• 8 oz rice noodles (gluten
• free) 1 lb large shrimp, peeled and deveined 1 can (14 oz) coconut milk 1 cup chicken broth (gluten
• free) 2 tablespoons vegetable oil 1 medium onion, thinly sliced 3 cloves garlic, minced 1 tablespoon grated ginger 1 teaspoon turmeric 1 teaspoon coriander 1 teaspoon paprika 1/2 teaspoon cayenne pepper (optional) Salt and black pepper, to taste 1 cup fresh spinach 2 green onions, thinly sliced Fresh cilantro, for garnish

Instructions

1. Cook the rice noodles according to package instructions. Set aside. In a large pan or wok, heat vegetable oil over medium high heat. Add onion and sauté until translucent. Add garlic, ginger, turmeric, coriander, paprika, cayenne pepper (if using), salt, and black pepper. Sauté for 1 minute until fragrant. Stir in coconut milk and chicken broth. Bring to a simmer and cook for about 5 minutes. Add shrimp and cook until pink and cooked through, about 4 6 minutes. Stir in spinach and cook until wilted, about 1 minute. To serve, divide rice noodles among two bowls, ladle curry with shrimp and spinach over the noodles, and garnish with green onions and fresh cilantro.

Chef’s Insight

This dish is a perfect balance of flavors, from the spicy and aromatic curry to the mildly sweet and savory rice noodles. The shrimp adds a nice contrast in texture.

Notes

Make sure to use gluten-free rice noodles to ensure the dish is suitable for those with gluten sensitivities or allergies.