| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Thai | Thai | 1 | Servings |
INGREDIENTS
| 1 | lb | Fresh green beans [if necessary, you may substitute whole frozen ones] |
| 2 | tb | 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 | tb | Vegetable oil |
| Bamboo shoots (optional)* | ||
| 6 | c | Chicken broth |
INSTRUCTIONS
* I like to use a large can of bamboo tips because they are tender and I can cut them into 1/4 inch thick round slices. You can also use a couple of the small cans of sliced 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 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. Posted to rec.food.recipes by arielle@taronga.com (Stephanie da Silva) on Sep 6, 93.
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