astray recipes: Thai shrimp curry

Categories: Seafood
Yield: 6 servings

Measure	Ingredient
½ cup	Onion(s), chopped
3 larges	Shallots, chopped
3 tablespoons	Lemongrass, chopped (from bottom 3" of stalks)
3 tablespoons	Cilantro stems, chopped
2 cups	Coconut milk
2 tablespoons	Vegetable oil
2 pounds	Large uncooked shrimp peeled and deveined
1	Head bok choy (1 1/2 lb) white part cut crosswise into 1/4" thick slices dark green part cut
3 tablespoons	Ginger, peeled, chopped
1 tablespoon	Turmeric
2 tablespoons	Ground cumin seeds
1 teaspoon	Dried crushed red pepper
½ teaspoon	Grated lime peel
2	8oz bottles clam juice crosswise in 1" wide slices
1 pounds	Snow peas, stringed
2 packs	(3 1/2 oz ea) enoki mushrooms, trimmed
	Sliced basil
	Cooked rice

CURRY PASTE

SAUCE

SHRIMP

Puree all the curry paste ingredients in food processor until paste forms, occasionally scraping sides of bowl. Transfer to a bowl. Can be prepared up to 4 days in advance; cover and chill.

Boil coconut milk and clam juice in large heavy saucepan until reduced to 2 cups, about 20 minutes.

Heat oil in heavy large skillet over high heat. Add 6 tbs curry paste; stir 1 minute. Add shrimp and saut until beginning to turn pink, about 2 minutes. Using slotted spoon, transfer shrimp to a plate. Add reduced coconut milk mixture; boil until mixture coats spoon thickly, stirring occasionally, about 7 minutes. Add white part of bok choy; boil until beginning to soften, about 2 minutes. Add snow peas; stir until crisp-tender, about 1 minute. Return shrimp to sauce/ Add green part of bok choy and mushrooms; toss until heated through, about 5 minutes. Sprinkle with basil and serve over rice.

Bon Appetite March 1995

Submitted By DIANE LAZARUS On 03-14-95

thai shrimp curry