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Shrimp and Coconut Curry with Green Beans Recipe

   
 

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     Shrimp and Coconut Curry with Green Beans

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3/4 pound green beans, trimmed, 1.5 in. pieces
3 lemongrass stalks
1 cup coarsely chopped fresh cilantro
2/3 cup coarsely chopped shallots
1/4 cup coarsely chopped seeded jalapeno chiles
2 tbs. Indian curry powder
1 tbs. coarsely chopped peeled fresh ginger
1/4 cup coarsely chopped fresh basil plus sliced leaves for garnish
1/4 cup water
 
2 tbs. vegetable oil
2 cups canned unsweetened coconut milk
2 1/2 pounds uncooked medium shrimp, peeled, deveined
Lime wedges

Instructions
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.


Originally Submitted
5/13/2012





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