Green Bean Curry (Aka Country Curry Or Jungle Curry)
1 lb fresh green beans
2 tablespoon thai curry paste
2 tablespoon vegetable oil
1 bamboo shoots (optional)
6 cup chicken broth
Clean and pick green bean tips. In a Dutch oven (or equivalent size vessel), heat oil. Add
curry paste and "fry" until fragrant, about 1 minute. Add broth, green beans, bamboo shoots (or
other vegetable). Bring to a rapid boil and cook like that for about 15-20 minutes (watching that
liquid doesn't reduce too much add water as necessary). Reduce heat to a hard simmer and continue
cooking until green beans are VERY done and have absorbed the flavor of the curry broth. Serve in
bowls over rice.
Yield: 6
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