Cook green beans in large pot of boiling salted water until crisp-tender, about 3 min, drain. Cut 2 inches from bottom of lemongrass stalks, 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 min. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, 5 min. Add green beans, stir to heat through. Season curry w/ salt and pepper. Transfer 2 cups curry to bowl; cover and chill and reserve for quesadillas.
Transfer remaining curry to serving bowl, garnish with basil. Serve with lime wedges.
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