THAI SHRIMP CURRY

 THAI SHRIMP CURRY 

INGREDIENTS:   Serves 6 

•  ½ cup chopped onion 
•  3 large shallots, chopped 
•  3 tablespoons chopped lemongrass**SEE COOK'S NOTE**(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**SEE COOK'S NOTE**
•  2   8-ounce bottles clam juice 

•  2 tablespoons vegetable oil 
•  2 pounds large (16-20/pound) uncooked shrimp, peeled, deveined 
•  1 head bok choy (1½ pounds), white part cut crosswise into ¼” slices, dark green part cut crosswise into 1” wide slices 
•  1 pound snow peas, strings removed
•  2  3.5 oz. packages enoki mushrooms, trimmed (can use oyster, or white mushrooms) 
•  Chiffonade of fresh basil 
•  Cooked jasmine rice 

DIRECTIONS: 

1.  Purèe 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.)

2.  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.)

3.  Heat oil in heavy large skillet over high heat. Add 6 tablespoons curry paste;  stir 1 minute. Add shrimp and sauté until
     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. 

4.  Serve over rice.  

COOKS NOTE* 
*Chopped lemon grass is available at Southeast Asian markets and in the produce section of some good supermarkets.

**Canned unsweetened coconut milk available at Indian, Southeast Asian or Latin American markets and many good supermarkets in the Asian Food aisle.

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