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
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.
