Shrimp and Coconut Curry with Green Beans

Name: Shrimp and Coconut Curry with Green Beans
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.75 lb green beans; 3 stalks lemongrass; 1 cup coarsely chopped fresh cilantro; 0.667 cup coarsely chopped shallot; 0.25 cup coarsely chopped seeded; 2 tbsp indian curry powder; 1 tbsp coarsely chopped peeled; 0.25 cup coarsely chopped fresh basil; 0.25 cup water; 2 tbsp vegetable oil; 2 cup canned unsweetened coconut milk; 2.5 lb uncooked medium shrimp; lime wedge

Prawns, green beans and coconut milk simmered on the stove and spiced with curry powder and lemongrass for a South Asian curry. It's finished with basil.

35 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: medium

1
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.
3 min
2
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.