Thai Shrimp Curry Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
CURRY PASTE
1/2 cup: Onion, (s), chopped
3 tbsp: Ginger, peeled, chopped
3 large: Shallots, chopped
1 tbsp: Turmeric,
3 tbsp: Lemongrass, chopped
2 tbsp: Ground cumin seeds,
-, from bottom 3" of stalks
1 tsp: Dried crushed red pepper,
3 tbsp: Cilantro stems, chopped
1/2 tsp: Grated lime peel,
SAUCE
2 cup: Coconut milk,
2: 8oz bottles clam juice,
SHRIMP
2 tbsp: Vegetable oil,
-crosswise in 1" wide slices,
2 lbs: Large uncooked shrimp,
1 lbs: Snow peas, stringed
-peeled and deveined,
2 package: , 3 1/2 oz ea
1 Head: bok choy, 1 1/2 lb
-enoki mushrooms, trimmed
-white part cut crosswise,
Sliced basil,
-into 1/4" thick slices,
Cooked rice,
-dark green part cut,
Directions:
Puree all the curry paste ingredients in food processor until paste
forms, occasionally scraping sides of bowl. Transfer to a bowl. Can
be prepared up to 4 days in advance; cover and chill.
Boil coconut milk and clam juice in large heavy saucepan until
reduced to 2 cups, about 20 minutes.
Heat oil in heavy large skillet over high heat. Add 6 tbs curry
paste; stir 1 minute. Add shrimp and saut until beginning to turn
pink, about 2 minutes. Using slotted spoon, transfer shrimp to a
plate. Add reduced coconut milk mixture; 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 and serve over rice.
Bon Appetite March 1995
Submitted By DIANE LAZARUS On 03-14-95
Source from luhu.jp
forms, occasionally scraping sides of bowl. Transfer to a bowl. Can
be prepared up to 4 days in advance; cover and chill.
Boil coconut milk and clam juice in large heavy saucepan until
reduced to 2 cups, about 20 minutes.
Heat oil in heavy large skillet over high heat. Add 6 tbs curry
paste; stir 1 minute. Add shrimp and saut until beginning to turn
pink, about 2 minutes. Using slotted spoon, transfer shrimp to a
plate. Add reduced coconut milk mixture; 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 and serve over rice.
Bon Appetite March 1995
Submitted By DIANE LAZARUS On 03-14-95
Source from luhu.jp
Tags
Seafood