Savory Vegetable Envelopes
INGREDIENTS:
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
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.
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.