Thai Shrimp Curry

Category: Fish & Seafood, Ethnic Cuisine


1/2 cup chopped onion
3 large shallots, chopped
3 Tbs chopped lemongrass (from bottom 3 inches
of about 5 peeled stalks)
3 Tbs chopped cilantro stems
3 Tbs chopped peeled fresh ginger
1 Tbs turmeric
2 tsp ground cumin
1 tsp dried crushed red pepper
1/2 tsp grated lime peel
2 cups canned unsweetened coconut milk
2 8-ounce bottles clam juice
2 Tbs vegetable oil
2 pounds large uncooked shrimp, peeled, deveined
1 head bok choy (about 1 and 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


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 saute 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 minutes. 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.

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