| 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 |
T |
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 |
T |
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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