Shrimp and Coconut Curry with Green Beans
From Someone left the Cake out in the Rain
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- 1 pound(s) Green beans
- 1 pound green beans, trimmed, cut into 1 1/2-inch pieces
- 3 lemongrass stalks
- 1 cup cilantro, chopped
- 2/3 cup shallots, chopped
- 1/2 medium jalapeño chile, seeded and chopped
- 2 tablespoons Indian curry powder
- 1 tablespoon peeled fresh ginger, chopped
- 1/4 cup fresh basil, chopped, 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.
- Coconut Cilantro Lime Rice
- 2 cups jasmine rice
- 3 cups water
- 3 tablespoons canned unsweetened coconut milk
- Pinch salt
- 1 lime, juiced
- 1/3 cup cilantro, chopped
- Rinse and drain rice.
- Combine rice, water, coconut milk and salt in a large saucepan and bring to a boil. Reduce heat; cover and let simmer until rice is tender and liquid is absorbed, 8 to 10 minutes.
- Remove from heat. Let rice stand, covered, 5 to 10 minutes.
- Add lime and cilantro to rice, stir well. Season with salt and serve.
- Mango, Apple & Orange Chutney
- 1/2 mango, chopped
- 1 1/2 navel oranges
- 1 Golden Delicious apple, peeled, cored, cut into 1/3-inch cubes
- 1/2 red onion, coarsely chopped
- 1/3 cup fresh cilantro, chopped
- 1 tablespoon seeded jalapeño chile, chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon agave nectar or honey
- 1 teaspoon (generous) garam masala
- 1 teaspoon minced peeled fresh ginger
- Cut all peel and white pith from oranges, following contour of fruit. Cut segments into 1/3-inch cubes; place in medium bowl. Add all remaining ingredients; toss to blend. Season to taste with salt. Can be made 8 hours ahead. Cover and chill.
This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.
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Shrimp and Coconut Curry with Green Beans Recipe at a Glance
- COURSE: Main Dishes