Green Bean Curry (Aka Country Curry or Jungle Curry)
Title: Green Bean Curry (Aka Country Curry or Jungle Curry)
Categories: Thai, Vegetables
Yield: 6 servings
1 lb Fresh green beans Bamboo shoots (optional) 2 tb Thai Curry Paste 6 c Chicken broth 2 tb Vegetable oil
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 g
reen beans are VERY done and have
absorbed the flavor of the curry broth. Serve in bowls over rice.
NOTES: If necessary, you may substitute whole frozen green beans for fresh.
Thai Curry Paste: "Country Curry" or "Red Curry" but they are all flavorful. Mae Ploy and Tommy Tang are other good brands.
Bamboo shoots: 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.)