Recipe ingredients and directions:
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 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.
Category: Asian Recipes
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