Yield: 6 servings
|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|
|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