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.

*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.

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 1½ 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
Sliced fresh basil
Cooked rice

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.