Courtesy of Archie's Wok
Ingredients
Serves 4
• 1 stalk fresh lemon grass (2 if small)
• 2 medium cloves garlic
• 3 dried cola de rata chilies, soaked and deseeded (4 or more if small)
• 2 tablespoons peanut or safflower oil
• 2 14-oz. cans coconut milk
(the Thai unsweetened variety)
• 1/4 cup Thai fish sauce
• 2 tablespoons white wine
• 150 grams Chinese pea pods, deveined
• 250 grams bok choy stems
• 600 grams shrimp, peeled and deveined (16 - 20 count)
PREPARATION
1. Thinly slice the lemongrass stalk, garlic and chilies.
2. Combine and crush into an aromatic paste using a pestle and mortar.
3. In a wok or large pan, heat oil and slowly sauté the Cheng mai paste.
4. Once paste is slightly browned, add coconut milk, fish sauce and white wine, heating until blended.
5. Add bok choy and Chinese pea pods, simmering briefly for two or three minutes, taking care not to overcook.
6. Add shrimp and cook briefly in order to retain their tenderness.
7. Serve immediately, accompanied by steaming hot white rice.
Chef’s Tip:
Lemon grass is a wonderfully versatile ingredient. The pale, thick stalks are a vital ingredient in many Thai dishes, while here in Mexico the long green leaves are popular simmered as a refreshing tea. So using the whole plant, we have the food and the beverage. ¡Buen provecho!
