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 \N | 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 \N | 8oz bottles clam juice crosswise in 1\" wide slices |
| 1 pounds | Snow peas, stringed |
| 2 packs | (3 1/2 oz ea) enoki mushrooms, trimmed |
| \N \N | Sliced basil |
| \N \N | 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