Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------CURRY PASTE-----------------------------
1/2 c Onion(s), chopped 3 tb Ginger, peeled, chopped
3 lg Shallots, chopped 1 tb Turmeric
3 tb Lemongrass, chopped 2 tb Ground cumin seeds
-(from bottom 3" of stalks) 1 ts Dried crushed red pepper
3 tb Cilantro stems, chopped 1/2 ts Grated lime peel

---------------------------SAUCE--------------------------------
2 c Coconut milk 2 8oz bottles clam juice

---------------------------SHRIMP--------------------------------
2 tb Vegetable oil -crosswise in 1" wide slices
2 lb Large uncooked shrimp 1 lb Snow peas, stringed
-peeled and deveined 2 pk (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

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

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