GREEN BEANS WITH SHRIMP AND COCONUT CURRY ENJOY DAN:

GREEN BEANS WITH SHRIMP AND COCONUT CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

3/4-pound green beans, trimmed, bias sliced into 1/2-inch lengths

3 lemongrass stalks

1 cup cilantro chopped

2 shallots coarsely chopped

2 jalapeno, coarsely chopped, seeds removed

2 tablespoon tandoori curry

1 tablespoon green curry paste

1 thumb-size fresh ginger coarsely chopped

2 garlic cloves coarsely chopped

1/4-cup fresh basil coarsely chopped (extra for garnish

1/4-cup water

2 tablespoons olive oil

1 (19 Oz) can Mae Ploy coconut milk

2-1/2pounds uncooked shrimp, peeled and deveined

Lime wedges for garnish

DIRECTIONS;

1.   Cook green beans in a pot of boiling water salted for 3 minutes, drain.

2.    Cut 2 inches from bottom of each lemongrass stalk; discard tops.

3.   Thinly slice bottom pieces and place in a blender.

4.   Add next 7 ingredients and chopped basil + 1/4-cup water.

5.   Blend until paste forms.

6.   Add oil to a skillet over medium -high heat and when sizzling.

7.   Add curry paste, stirring often for 3 minutes or until aromatic.

8.   Stir in coconut milk, bring to a simmer.

9.   Over medium-low heat add shrimp and sauté until opaque, 4-5 minutes

10  Stir in green beans, stir to heat through.

11  Season with salt and pepper to taste.

12  Serve in bowls with lime wedges.

ENJOY DAN:                                                                BON APPETIT!!