Green Bean Curry


– 1 lb fresh green beans
– 2 T Thai Curry Paste
– 2 T vegetable oil
– Bamboo shoots optional
– 6 c chicken broth


Clean and pick green bean tips. In a dutch oven (or equivalent size vessel), heat oil. Add curry paste and “fry” until fragrant, about 1minute. 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.

Krung Thep Thai Cuisine
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