Recipe - Green Bean Curry (Aka Country Curry Or Jungle Curry)

1 pound Fresh green beans [if
necessary, you may
substitute whole frozen
ones]
2 tablespoon Thai Curry Paste (I like to
use the "Key" brand packets
of either "Country Curry"
or "Red Curry"; but they
are all flavorful. Mae Ploy
and Tommy Tang are other
good brands.
2 tablespoon Vegetable oil
Bamboo shoots (optional)*
6 cup Chicken broth

* I like to use a large can of bamboo tips because they are tender and I
can cut them into One fourth inch thick round slices. You can also use a couple of
the small cans of cut or sliced up bamboo shoots, but they will not absorb the flavor
as well. I think carrots cut into coins would also be good, if you like
those. I tried potatoes once, but they just disintegrated.)

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 1520 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.

Posted to rec.food.recipes by arielle@taronga.com (Stephanie da Silva) on
Sep 6, 93.