Thursday, September 15, 2011

Shrimp and Coconut Curry with Green Beans

Yum! This recipe for Shrimp and Coconut Curry with Green Beans is one of those recipes that you won't believe you can actually make something that tastes this good. It's nice and rich and the green beans are a fun ingredient to have in curry.

Shrimp and Coconut Curry with Green Beans
4 Servings

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 jalapeno 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

Cook 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 and Fresh Orange-Apple Chutney.

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