Coconut Shrimp Curry with Green Beans and Herbs
This vibrant Coconut Shrimp Curry with Green Beans is a delightful fusion of flavors that transport you straight to a tropical paradise. The recipe, inspired by an old Bon Appetit favorite, combines fresh herbs, spicy jalapeños, and aromatic lemongrass to create a rich and fragrant curry sauce that envelops succulent shrimp and crisp green beans. The coconut milk adds a creamy texture and a hint of sweetness, perfectly balancing the heat from the curry and jalapeño. Serve this delectable dish over fluffy jasmine rice to soak up every last drop of the sauce. It’s an easy and satisfying meal that’s perfect for any weeknight or special occasion!
N/A
Servings
503
Calories
13
Ingredients
Ingredients
Green beans
3/4 lb (trimmed and cut into 1 1/2 inch pieces)
Lemongrass
3 stalks (bottom 2 inches sliced thinly)
Fresh cilantro
1 cup (coarsely chopped)
Shallot
2/3 cup (coarsely chopped)
Jalapeno chile
1/4 cup (coarsely chopped, seeded)
Indian curry powder
2 tablespoons (such as Madras)
Fresh ginger
1 tablespoon (coarsely chopped and peeled)
Fresh basil
1/4 cup (coarsely chopped, plus sliced leaves for garnish)
Water
1/4 cup (for blending into the curry paste)
Vegetable oil
2 tablespoons (for cooking the curry)
Canned unsweetened coconut milk
2 cups (for the curry sauce)
Medium shrimp
2 1/2 lbs (peeled and deveined)
Lime wedge
for serving
Instructions
1
Cook the green beans in a large pot of boiling salted water for about 3 minutes until crisp-tender. Drain and set aside.
2
Prepare the lemongrass: Cut the bottom 2 inches from each stalk and discard the tops. Thinly slice the bottom pieces and place them in a food processor.
3
Add the coarsely chopped cilantro, shallots, jalapeño, Indian curry powder, fresh ginger, chopped basil, and 1/4 cup of water to the food processor. Blend the mixture until a smooth paste forms.
4
In a large skillet, heat the vegetable oil over medium-high heat. Add the curry paste and cook, stirring often, for 2 to 3 minutes until the paste becomes fragrant and slightly dry.
5
Pour in the canned coconut milk and bring to a gentle simmer, stirring well to combine.
6
Add the shrimp to the skillet and reduce the heat to medium-low. Simmer the shrimp until they turn opaque in the center, approximately 5 minutes.
7
Stir in the cooked green beans and heat through for a couple of minutes. Season the curry with salt and pepper to taste.
8
Transfer the curry to a serving bowl and garnish with sliced basil leaves. Serve hot with lime wedges and over jasmine rice.
Nutrition Information
20.5
Fat
44.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Shrimp Curry with Green Beans and Herbs?
It is a vibrant, tropical-inspired dish featuring succulent shrimp and crisp green beans in a rich coconut milk sauce flavored with lemongrass, ginger, and fresh herbs.
What size of shrimp should be used for this recipe?
The recipe calls for 2 1/2 lbs of medium shrimp, which should be peeled and deveined before cooking.
How long does it take to cook the shrimp in the curry?
The shrimp should be simmered over medium-low heat for approximately 5 minutes until they turn opaque in the center.
Can I use frozen green beans instead of fresh ones?
While fresh green beans are recommended for their crisp-tender texture, you can use frozen beans if fresh are unavailable.
What is the best way to serve this coconut shrimp curry?
It is best served hot over fluffy jasmine rice to soak up the fragrant sauce, accompanied by lime wedges.
How spicy is this curry?
The dish has a moderate heat coming from 1/4 cup of chopped jalapeño and 2 tablespoons of Indian curry powder, though you can adjust these amounts to your preference.
How do I prepare the lemongrass for the curry paste?
Cut the bottom 2 inches from each stalk and discard the tops. Thinly slice the bottom pieces before placing them in the food processor.
What specific type of curry powder is recommended?
The recipe suggests using an Indian curry powder, such as the Madras variety.
Is this recipe dairy-free?
Yes, this recipe is dairy-free as it uses canned unsweetened coconut milk as the base for the sauce.
What is the calorie count for a serving of this dish?
Each serving contains approximately 503 calories.
How much protein is in one serving?
There are 44.5 grams of protein per serving in this recipe.
What ingredients are needed for the homemade curry paste?
The paste is made by blending lemongrass, cilantro, shallots, jalapeño, Indian curry powder, fresh ginger, basil, and a small amount of water.
Can I use dried herbs instead of fresh cilantro and basil?
Fresh herbs are highly recommended for this recipe to achieve the intended vibrant and aromatic flavor profile.
What is the fat content per serving?
This dish contains 20.5 grams of fat per serving.
How long should I boil the fresh green beans?
Boil the green beans in salted water for about 3 minutes until they are crisp-tender.
What type of coconut milk should I buy?
Use canned unsweetened coconut milk for the best flavor and creamy consistency.
Can I add other vegetables to this curry?
Yes, vegetables like bell peppers, snow peas, or baby corn would make excellent additions to this dish.
How should the finished dish be garnished?
Garnish the curry with sliced fresh basil leaves before serving.
Is this a suitable recipe for a busy weeknight?
Yes, it is an easy and satisfying meal that can be prepared relatively quickly, making it ideal for weeknights.
How do I make the curry paste if I don't have a food processor?
You can use a blender or very finely mince the ingredients by hand and mash them into a paste using a mortar and pestle.
How long can I store leftovers in the refrigerator?
Leftovers can be stored in an airtight container for up to 2 days, though the shrimp may toughen slightly upon reheating.
What was the inspiration for this recipe?
This recipe was inspired by a favorite dish featured in Bon Appetit magazine.
What kind of oil should I use for cooking the paste?
Vegetable oil is recommended, but you can use any neutral oil like canola or grapeseed oil.
How can I reduce the heat of the dish?
To make the dish milder, remove all the seeds and white membranes from the jalapeño before chopping.
What does the lemongrass contribute to the dish?
Lemongrass provides a bright, citrusy, and aromatic base that defines the tropical flavor of the curry.
Can I substitute the shrimp with chicken?
Yes, you can use bite-sized chicken pieces, but ensure they are simmered long enough to be fully cooked through.
Why is water added to the food processor when making the paste?
A 1/4 cup of water is added to help the solid ingredients blend into a smooth, uniform paste.
Should the fresh ginger be peeled?
Yes, the recipe specifies using coarsely chopped and peeled fresh ginger.
What rice alternatives can I use?
While jasmine rice is traditional, you can also serve this over basmati rice, brown rice, or even cauliflower rice for a lower-carb option.
How many ingredients are in this recipe?
There are 13 main ingredients including the garnish and serving items.