Thai shrimp curry

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




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

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