Shrimp and Coconut Curry with Green Beans

December 2010


  • 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


  • 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. Transfer 2 cups curry to bowl; cover, chill, and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.