Shrimp and Coconut Curry with Green Beans

3/4 # green beans, trimmed, cut into 1 1/2 " pieces
3 lemongrass stalks
1 C. coarsely chopped shallots
1 C. chopped fresh cilantro
1/4 C. coarsely chopped seeded jalapeno chiles
2 Tbsp. Indian curry powder
1 Tbsp. coarsely chopped peeled fresh ginger
1/4 C. coarsely chopped fresh basil
1/4 C. water
2 Tbsp. vegetable oil
2 C. canned unsweetened coconut milk
2 1/2# 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" from bottom of each lemongrass stalk; discard tops.  Thinly slice bottom pieces; place in processor.  Add next 5 ingredients, chopped basil, and 1/4 C. water.  Blend until paste forms.
Heat oil in large skillet over med-high heat.  Add curry paste; cook stirring often, until dry, 2-3 minutes.  Stir in coconut milk; bring to a simmer.  Add shrimp; reduce heat to med-low and simmer until shrimp are just opaque in center, about 5 mins.  Add green beans; stir to heat through.  Adjust seasoning with salt and pepper.  Transfer to serving bowl, garnish with whole basil leaves.  Serve with lime wedges.