Name: Thai Shrimp Curry
Ingredients: 1/2 c Chopped onion; 3 lg Shallots; chopped; 3 tb Chopped lemongrass*; (from bottom 3; ; inches of about 5; ; peeled stalks); 3 tb Chopped cilantro stems; 3 tb Chopped peeled fresh ginger; 1 tb Turmeric; 2 ts Ground cumin; 1 ts Dried crushed red pepper; 2 c Canned unsweetened coconut milk**; 2 Bottles clam juice; (8-ounce); 2 tb Vegetable oil; 2 lb 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 lb Snow peas; stringed; 2 pk Enoki mushrooms; trimmed (3.5-ounce); Sliced fresh basil; Cooked rice

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables	Thai	March 1995	1	servings

INGREDIENTS

1/2	c	Chopped onion
3	lg	Shallots; chopped
3	tb	Chopped lemongrass*; (from bottom 3
		; inches of about 5
		; peeled stalks)
3	tb	Chopped cilantro stems
3	tb	Chopped peeled fresh ginger
1	tb	Turmeric
2	ts	Ground cumin
1	ts	Dried crushed red pepper
2	c	Canned unsweetened coconut milk**
2		Bottles clam juice; (8-ounce)
2	tb	Vegetable oil
2	lb	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	lb	Snow peas; stringed
2	pk	Enoki mushrooms; trimmed (3.5-ounce)
		Sliced fresh basil
		Cooked rice

INSTRUCTIONS

*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.
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 sauteuntil 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.
Serves 6.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 561 Calories (kcal); 30g Total Fat; (46% calories from fat);
17g Protein; 61g Carbohydrate; 0mg Cholesterol; 321mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 5
1/2    Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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