Shrimp and Coconut Curry with Green Beans

Set aside 2 cups curry to use in the Spicy Shrimp Quesadillas (click for recipe).
4 servings

* PREP: 35 minutes
* TOTAL: 35 minutes

Recipe by Nirmala Narine


Shrimp and Coconut Curry with Green Beans
Ingredients

* 3/4 pound green beans, trimmed, cut into 1 1/2-inch pieces
* 3 lemongrass stalks
* 1 cup coarsely chopped fresh cilantro
* 2/3 cup coarsely chopped shallots
* 1/4 cup coarsely chopped seeded jalapeño chiles
* 2 tablespoons Indian curry powder (such as Madras)
* 1 tablespoon coarsely chopped peeled fresh ginger
* 1/4 cup coarsely chopped fresh basil plus sliced leaves (for garnish)
* 1/4 cup water
* 2 tablespoons vegetable oil
* 2 cups canned unsweetened coconut milk
* 2 1/2 pounds uncooked medium shrimp, peeled, deveined
* Lime wedges

*
Ingredient Info
Lemongrass, a stalky herb with a green top and a white root, is sold at some supermarkets and at Asian markets. If unavailable, use 2 tablespoons grated lime peel.

Preparation

*
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
*
Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer 2 cups curry to bowl; cover, chill, and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.



Read More http://www.bonappetit.com/recipes/2010/12/shrimp_and_coconut_curry_with_green_beans#ixzz168gMsQYH