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•INGREDIENTS:
•1/2 cup chopped onion
•3 large shallots, chopped
•3 tablespoons chopped lemongrass* (from bottom 3 inches of about 5 peeled stalks)
•3 tablespoons chopped cilantro stems
•3 tablespoons chopped peeled fresh ginger
•1 tablespoon turmeric
•2 teaspoons ground cumin
•1 teaspoon dried crushed red pepper.
•2 cups canned unsweetened coconut milk**
•2 8-ounce bottles clam juice
•2 tablespoons vegetable oil
•2 pounds large uncooked shrimp, peeled, deveined
•1 head bok choy (about 1 1/2 pounds), white part cut crosswise into 1/4-inch-thick slices, dark green part cut crosswise into 1-inch-wide slices
•1 pound snow peas, stringed
•2 3.5-ounce packages enoki mushrooms, trimmed
•Sliced fresh basil
•Cooked rice

PREPARATION:
•Puree first 9 ingredients in processor until paste forms, occasionally scraping sides of bowl. Transfer curry paste to bowl. (Can be made 4 days ahead. Cover; chill.)

•Boil coconut milk and clam juice in heavy large saucepan until reduced to 2 cups, about 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

•Heat oil in heavy large skillet over high heat. Add 6 tablespoons curry paste; stir 1 minute. Add shrimp and sautιuntil beginning to turn pink, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add reduced coconut milk mixture to same skillet; 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. Serve over rice. 6 Servings

*Chopped lemon grass is available at Southeast Asian markets and in the produce section of somemarkets.

**Canned unsweetened coconut milk available at Indian, Southeast Asian or Latin American markets and many supermarkets nationwide.

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