Shrimp and Coconut Curry with Green Beans Recipe

Directions:

1. Pound green beans, trimmed, cut into 1 1/2-inch pieces
2. Lemongrass stalks
3. Cup cilantro, chopped
4. /3 cup shallots, chopped
5. /2 medium jalapeño chile, seeded and chopped
6. Tablespoons Indian curry powder
7. Tablespoon peeled fresh ginger, chopped
8. /4 cup fresh basil, chopped, plus sliced leaves for garnish
9. /4 cup water
10. Tablespoons vegetable oil
11. Cups canned unsweetened coconut milk
12. /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. Cups jasmine rice
22. Cups water
23. Tablespoons canned unsweetened coconut milk
24. Pinch salt
25. Lime, juiced
26. /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. /2 mango, chopped
35. /2 navel oranges
36. Golden Delicious apple, peeled, cored, cut into 1/3-inch cubes
37. /2 red onion, coarsely chopped
38. /3 cup fresh cilantro, chopped
39. Tablespoon seeded jalapeño chile, chopped
40. Tablespoon extra-virgin olive oil
41. Tablespoon red wine vinegar
42. Tablespoon agave nectar or honey
43. Teaspoon (generous) garam masala
44. 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.