Gulf Shrimp with Thai Yellow Curry and Local Bok Choy

“This dish was conceived after a diner requested something with a high level of spice and heat,” says Peter Turso, executive chef of Ursino in Union. “I was reluctant to just add to one of our existing dishes, so I created this offering, which was delightedly received.”

Some of the ingredients in this dish could be considered exotic,” Turso continues, “but if you want authentic flavor profiles you cant skimp on the right ingredients. Most, if not all, can be found in your local Asian markets. The curry paste can be assembled ahead of time and used for 2 batches of this recipe as long as you keep it in an airtight container. We make our own yellow curry blend but you can sub a madras curry spice and have similar results. High quality shrimp are packed on ice, not frozen. They are highly perishable, but are much more succulent than the frozen counterpart.”

Serves: 4


For the curry paste
For the curry paste
3 Dried Thai Chilies (seeds Removed)
5 Roasted Shallots
10 Roasted Garlic Cloves
1 Thumb of Galangal (aromatic ginger) Minced
½ Lemongrass , sliced
1 Tbsp. Toasted Coriander
1 Tsp Curry Powder
1 Tsp. Sea Salt
1 Tbsp. Thai Shrimp paste
1-2 Tbsp Olive oil

1)    Toast all dried spices and grind in spice grinder
2)    Combine all ingredients in a blender and process on high to create a puree.
3)    If ingredients do not catch, add a touch of olive oil or water until the blender starts to “bite”
4)    Remove mixture and place in airtight jar. Top with a touch of olive oil and cover with lid.


For The Cooking and Final Assembly
32 oz coconut milk
4 tbsp yellow curry
25 small shrimp, peeled and de-veined
1 red pepper, large dice
20 Bok Choy leaves blanched in salted water and shocked with ice water
2 medium local sweet potatoes, cut in half, then sliced
3 carrots, sliced
The juice of 1 lime
4 leaves of Thai basil, snipped in large pieces with scissors
1 ½ – 2 tbsp. bottled fish sauce
1 tsp. palm sugar

1.    In medium pot, bring the coconut milk to a simmer.  Add the curry paste and stir to incorporate.
2.    Simmer 5 minutes and add the potatoes.
3.    Simmer 5 more minutes and add the carrots and peppers.
4.    Simmer 2 minutes and add the shrimp and bok choy.
5.    Simmer 1 minute and add the lime juice, fish sauce, sugar and Thai basil
6.    Adjust seasoning with salt. If you want more spice, you can add more dried chilies.
7.    Divide into 4 plates and serve.
8.    If you’d like, the dish pairs really well with steamed jasmine rice.

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