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
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
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.
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