NYT Cooking: This dish brings the cozy richness of a South Indian coconut curry to a weeknight noodle bowl. Noodles are tossed in a quick sauce of coconut milk, garlic, ginger and warming spices, then brightened with cilantro. Shrimp cooks directly in the sauce, absorbing the fragrant flavors, though the dish is just as satisfying with tofu or vegetables. Optional mustard seeds and curry leaves add extra depth
