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

Directions:

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

Ingredients:

2 cups jasmine rice

3 cups water

3 tablespoons canned unsweetened coconut milk

Pinch salt

1 lime, juiced

1/3 cup cilantro, chopped

Directions:

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

Ingredients:

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

Directions:

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.