Thai shrimp curry

6 servings

Ingredients

Quantity 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

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

Related recipes