If you thought you couldn’t cook Thai food at home, this colorful and slightly spicy curry-a bit of a cross between a soup and a stew-will change your mind. It’s a cinch to whip up after work and intriguing enough to impress your friends. Begin dinner with frozen egg rolls or take-out ones from a Chinese restaurant, and finish things off with ice cream or sorbet topped with chopped tropical fruit. GewÜrztraminer or Thai beer complements the menu nicely.
2 cups canned unsweetened coconut milk**
2 tablespoons vegetable oil
*chopped lemon grass is available at southeast asian markets and in the produce section of some markets.
**canned unsweetened coconut milk available at indian, southeast asian or latin american markets and many supermarkets nationwide.
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. Cover and refrigerate.)
Heat oil in heavy large skillet over high heat. Add 6 tablespoons curry paste; stir 1 minute. Add shrimp and sautéuntil 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 minute. 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.