Kickin' Curry Monday

This time of year in Michigan the sun likes to play , behind the clouds mostly. So when I saw patches of sun this morning, I immediately felt energized. As I sit and type at my computer an evanescent patch of sunlight warms my wood floor. But as fickle as it is, dimness has already set in.

Since the warming rays of the sun are still months away, one ingredient in the kitchen will always do the trick. A fragrant, soothing coconut curry. The great thing about curry is you are the one in control. When the weather is cold outside, you may wish for a more substantial curry. When the days are warm weather rolls in, a light broth type curry is out of this world.

I love the warming spices of this recipe that include some heat from the jalapenos, and a smooth finish with the coconut milk. This recipe which was adapted from Bon Appetit will delight all the senses.

1 pound green beans, trimmed
2 stalks lemongrass
3/4 cup fresh cilantro, chopped
1/2 cup shallots, chopped
1 jalapeno pepper, finely chopped ( may use more for added kick)
1 1/2 T. curry powder
1/2 teaspoon fresh ginger, peeled and chopped
1/8 cup fresh basil, chopped
1/4 cup water
2 tablespoons canola oil
2 cups canned coconut milk
2 1/2 pounds uncooked medium shrimp, peeled and deveined
lime wedges for garnish

1. Cook green beans until crisp in a large pot of boiling water. About 5 minutes. Drain.

2. Cut about 2 inches from bottom of each lemongrass stalk, discard tops. Chop up bottom pieces.

3. Place lemongrass pieces, and next 7 ingredients in food processor. Blend until consistency of paste.

4.Heat oil in a skillet over medium heat. Add curry paste and coconut milk, stir together and reduce heat to a simmer.

5. Add shrimp. Cook until shrimp are opaque about 6 to 8 minutes. Add green beans and let simmer another 3 to 5 minutes, so green beans can heat through.

6. Season to taste with salt and pepper.

7. Serve over steamed rice. Garnish with lime wedges.