Asian: Thai Shrimp Curry by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Asian >> Thai Shrimp Curry


	Thai Shrimp Curry

		Thai Shrimp Curry 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. Boil coconut milk and clam juice in heavy large saucepan until reduced to 2 cups, about 20 minutes. 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.