Ingredients
| Green beans, trimmed, cut into 1 ½ in pieces | ¾ pound |
| Lemongrass stalks | 3 |
| Coarsely chopped fresh cilantro | 1 cup |
| Coarsely chopped shallots | ⅔ cup |
| Coarsely chopped seeded jalapeno chiles | ¼ cup |
| Indian curry powder | 2 tablespoons |
| Coarsely chopped peeled ginger | 1 tablespoon |
| Coarsely chopped fresh basil
(Sliced basil leaves for garnish) |
¼ cup |
| Water | ¼ cup |
| Oil | 2 tablespoons |
| Canned unsweetened coconut milk | 2 cups |
| Uncooked shrimp, peeled and deveined | 2 ½ pounds |
| Lime wedges |
Directions
- Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from the bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and ¼ 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 a 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 bowls; garnish with basil. Serve with lime wedges.
