|Green beans, trimmed, cut into 1 ½ in pieces||¾ pound|
|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)
|Canned unsweetened coconut milk||2 cups|
|Uncooked shrimp, peeled and deveined||2 ½ pounds|
- 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.