Gluten-Free Shrimp Moilee with Rice Noodles

Ingredients

• about 450 g Shrimp
• about 225 g Rice noodles
• 1 medium Onion
• 1 small Green chilies
• 1 inch piece Ginger
• 3 cloves Garlic
• 1/2 tsp Turmeric powder
• 1 can (13.5 oz) Coconut milk
• 1 sprig Curry leaves
• 1/2 tsp Mustard seeds
• 2 tbsp Coconut oil
• 1 tbsp Lime juice
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 225 g Rice noodles in a pot of boiling water for 5-7 minutes, or until tender. Drain the noodles and set them aside.
2. 2Heat the 2 tbsp Coconut oil in a 25.4 cm skillet over medium-high heat (162.8°C / 163°C). Once the oil is shimmering, add the 1/2 tsp Mustard seeds and 1 sprig Curry leaves. Cook for about 30 seconds, until the mustard seeds begin to splutter.
3. 3Add the 1 medium Onion, thinly sliced, 1 small Green chilies, thinly sliced, 2.54 cm piece Ginger, minced, and 3 cloves Garlic, minced to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onions are translucent and softened.
4. 4Add the 1/2 tsp Turmeric powder and the about 450 g Shrimp to the skillet. Cook for 3-5 minutes, stirring, until the shrimp turn pink and are cooked through. The internal temperature of the shrimp should reach 63°C.
5. 5Pour in the 1 can (about 380 g) Coconut milk. Bring the mixture to a gentle simmer and cook for 5-8 minutes, stirring occasionally, until the sauce has thickened slightly. The sauce should coat the back of a spoon.
6. 6Remove the skillet from the heat. Stir in the 1 tbsp Lime juice.
7. 7Serve the shrimp moilee over the cooked about 225 g Rice noodles. Garnish with the 1/4 cup Cilantro, chopped.

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