Name: Thai Shrimp Curry
Yield: Serves 6
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; fresh basil; Cooked rice; *Chopped lemon grass is available at Southeast Asian markets and in the produce section of some markets.; **Canned unsweetened coconut milk available at Indian, Southeast Asian or Latin American markets and many supermarkets nationwide.

If you thought you couldn't cook Thai food at home, this colorful and slightly spicy curry-a bit of a cross between a soup and a stew-will change your mind. It's a cinch to whip up after work and intriguing enough to impress your friends. Begin dinner with frozen egg rolls or take-out ones from a Chinese restaurant, and finish things off with ice cream or sorbet topped with chopped tropical fruit. GewÜrztraminer or Thai beer complements the menu nicely.

Recipe information

Yield
Serves 6

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

fresh basil

Cooked rice

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

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

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Preparation

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

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes