Thai shrimp curry

6 servings

Ingredients

QuantityIngredient
½cupOnion(s), chopped
3largesShallots, chopped
3tablespoonsLemongrass, chopped (from bottom 3\" of stalks)
3tablespoonsCilantro stems, chopped
2cupsCoconut milk
2tablespoonsVegetable oil
2poundsLarge uncooked shrimp peeled and deveined
1Head bok choy (1 1/2 lb) white part cut crosswise into 1/4\" thick slices dark green part cut
3tablespoonsGinger, peeled, chopped
1tablespoonTurmeric
2tablespoonsGround cumin seeds
1teaspoonDried crushed red pepper
½teaspoonGrated lime peel
28oz bottles clam juice crosswise in 1\" wide slices
1poundsSnow peas, stringed
2packs(3 1/2 oz ea) enoki mushrooms, trimmed
Sliced basil
Cooked rice

Directions

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