Shrimp and Coconut Curry with Green Beans

From Someone left the Cake out in the Rain

Yield: 4 servings
Community Recipe from


  • 1 pound(s) Green beans


  1. 1 pound green beans, trimmed, cut into 1 1/2-inch pieces

  2. 3 lemongrass stalks

  3. 1 cup cilantro, chopped

  4. 2/3 cup shallots, chopped

  5. 1/2 medium jalapeño chile, seeded and chopped

  6. 2 tablespoons Indian curry powder

  7. 1 tablespoon peeled fresh ginger, chopped

  8. 1/4 cup fresh basil, chopped, plus sliced leaves for garnish

  9. 1/4 cup water

  10. 2 tablespoons vegetable oil

  11. 2 cups canned unsweetened coconut milk

  12. 2 1/2 pounds uncooked medium shrimp, peeled, deveined

  13. Lime wedges

  14. Directions:

  15. Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain.

  16. 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.

  17. 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.

  18. 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.

  19. Coconut Cilantro Lime Rice

  20. Ingredients:

  21. 2 cups jasmine rice

  22. 3 cups water

  23. 3 tablespoons canned unsweetened coconut milk

  24. Pinch salt

  25. 1 lime, juiced

  26. 1/3 cup cilantro, chopped

  27. Directions:

  28. Rinse and drain rice.

  29. 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.

  30. Remove from heat. Let rice stand, covered, 5 to 10 minutes.

  31. Add lime and cilantro to rice, stir well. Season with salt and serve.

  32. Mango, Apple & Orange Chutney

  33. Ingredients:

  34. 1/2 mango, chopped

  35. 1 1/2 navel oranges

  36. 1 Golden Delicious apple, peeled, cored, cut into 1/3-inch cubes

  37. 1/2 red onion, coarsely chopped

  38. 1/3 cup fresh cilantro, chopped

  39. 1 tablespoon seeded jalapeño chile, chopped

  40. 1 tablespoon extra-virgin olive oil

  41. 1 tablespoon red wine vinegar

  42. 1 tablespoon agave nectar or honey

  43. 1 teaspoon (generous) garam masala

  44. 1 teaspoon minced peeled fresh ginger

  45. Directions:

  46. 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.
March 2012

This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.

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