Shrimp and Coconut Curry with Green Beans

3/4 lb green beans, trimmed
3 lemongrass stalks
1 C coarsely chopped fresh cilantro
2/3 C coarsely chopped shallots
1/4 C coarsely chopped seeded jalapenos
2 Tbsp Indian curry powder, such as Madras
1 Tbsp coarsely chopped peeled fresh ginger
1/4 C coarsely chopped fresh basil plus sliced leaves (for garnish)
1/4 C water
2 Tbsp vegetable oil
2 C canned unsweetened coconut milk
2 1/2 lbs 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, 2-3 minutes. Stir in coconut milk; 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 C curry to bowl; cover, chill and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.

Prep & Cook Time: 35 mins  Serves: 4