Shrimp and coconut curry with green beans

By Dunjab

Ingredients

• 3/4 poundgreen beans, trimmed, cut into 1 1/2-inch pieces
• 3 lemongrass stalks
• 1 cupcoarsely chopped fresh cilantro
• 2/3 cupcoarsely chopped shallots
• 1/4 cupcoarsely chopped seeded jalapeño chiles
• 2 tablespoonsIndian curry powder (such as Madras)
• 1 tablespooncoarsely chopped peeled fresh ginger
• 1/4 cupcoarsely chopped fresh basil plus sliced leaves (for garnish)
• 1/4 cupwater
• 2 tablespoonsvegetable oil
• 2 cupscanned unsweetened coconut milk
• 2 1/2 poundsuncooked medium shrimp, peeled, deveined
• Lime wedges
• 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
• Read More http://www.bonappetit.com/recipes/2010/12/shrimp_and_coconut_curry_with_green_beans#ixzz1elszrj9y
• Read More http://www.bonappetit.com/recipes/2010/12/shrimp_and_coconut_curry_with_green_beans#ixzz1elskiWtG

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

•
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#ixzz1elt3L9F9