Chaaza (Burmese Curry)
from https://www.foodandwine.com/

Plump shrimp and springy vermicelli rice noodles are served in a silky coconut milk broth suffused with toasted spices.

Top Chef Season 21 winner Danny Garcia was inspired by wife’s heritage when he created this comforting dish. The curry’s delicate broth, enriched with creamy coconut milk, builds on the deep flavors of sautéed aromatics like onion, garlic, and ginger. Next, Garcia elevates ground spices like turmeric and curry powder by toasting them in the same pan with the oils from the vegetables, further opening up their flavor and complexity.

Vermicelli noodles add a heartiness to the soup, and adding chickpea flour while the coconut milk reduces lends a velvety texture to the broth, which helps it better cling onto the noodles. Serve with lime wedges for an extra bump of acidity.

4 ounces dried vermicelli noodles
2 teaspoons chickpea flour or almond flour
2 tablespoons canola oil
1/4 cup yellow onion
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 large Thai chile, thinly sliced (about 1/2 teaspoon)
2 teaspoons curry powder
2 teaspoons ground turmeric
3 tablespoons water, divided
2 (13.66-ounce) cans unsweetened coconut milk
1 pound large peeled and deveined raw shrimp
Fresh cilantro leaves, for garnish
Lime wedges, for serving

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.

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.

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, stirring constantly, 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.

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 minutes. Reduce heat to medium-low, and simmer. Add shrimp; cook, stirring occasionally, until shrimp are just cooked through, 3 to 5 minutes.

Divide noodles evenly among serving bowls. Ladle curry mixture over noodles. Garnish with cilantro leaves, and serve with lime wedges.

Make ahead The soup can be stored in an airtight container in the refrigerator for up to a day. Cool the soup to room temperature before storing. The broth can be made up to three days in advance — without the shrimp — and stored in an airtight container in the refrigerator. Freeze broth without shrimp for up to a month.

Servings: 4