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green beans stalks lemongrass fresh cilantro shallot Curry fresh ginger fresh basil water vegetable oil milk shrimp lime wedge
Viewed: 47 - Published at: 3 years agoIngredients
- 3/4 lb green beans, trimmed, cut into 1 1/2 inch pieces
- 3 stalks lemongrass
- 1 cup coarsely chopped fresh cilantro
- 2/3 cup coarsely chopped shallot
- 1/4 cup coarsely chopped seeded, jalapeno chile
- 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 lbs uncooked medium shrimp, peeled, deveined
- lime wedge
Method
- 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 five 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 curry to serving bowl; garnish with basil. Serve with lime wedges (we served over jasmine rice).
