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Green Bean Curry (aka Country Curry Or Jungle Curry)

January 28, 2023

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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