| 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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