Thai Shrimp Curry

Ingredients

  • 2 cups canned unsweetened coconut milk
  • 1 teaspoon dried crushed red pepper
  • 2 3.5-ounce packagesenoki mushrooms
  • 3 tablespoons chopped lemongrass
  • 8-ounce bottles clam juice
  • 2 pounds large uncooked shrimp, peeled, deveined
  • fresh basil
  • + 10 more ingredients
    • 2 tablespoons vegetable oil
    • 1 head bok choy
    • 1 pound snow peas
    • 3 large shallots
    • 3 tablespoons cilantro stems
    • 3 tablespoons fresh ginger
    • ½ cup onion
    • 1 tablespoon turmeric
    • 2 teaspoons ground cumin
    • 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. ...

View full recipe at Epicurious

Comments

Variations on Thai Shrimp Curry

  • Thai Shrimp Curry
    • 3 tablespoons Thai fish sauce
    • 1/4 teaspoon salt
    • 1 pound jumbo shrimp, peeled and deveined
    • 6 kaffir lime leaves (fresh or frozen), optional
    • +7 other ingredients


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