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Thai Shrimp Curry

Nutrition per serving    (USDA % daily values)
CAL
424
FAT
75%
CHOL
95%
SOD
65%

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Ingredients for 6 servings

1/2 cup chopped onion

3 large shallots, chopped

3 tablespoons chopped lemongrass* (from bottom 3 inches of about 5 peeled stalks)

3 tablespoons chopped cilantro stems

3 tablespoons chopped peeled fresh ginger

1 tablespoon turmeric

2 teaspoons ground cumin

1 teaspoon dried crushed red pepper

2 cups canned unsweetened coconut milk**

2 8-ounce bottles clam juice

2 tablespoons vegetable oil

2 pounds large uncooked shrimp, peeled, deveined

1 head bok choy (about 1 1/2 pounds), white part cut crosswise into 1/4-inch-thick slices, dark green part cut crosswise into 1-inch-wide slices

1 pound snow peas, stringed

2 3.5-ounce packages enoki mushrooms, trimmed

fresh basil

Cooked rice

*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.

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