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Green Bean Curry (Aka Country Curry or Jungle Curry)















Low Cholesterol, Trans-fat Free, Good source of fiber


1 pound green beans
2 tablespoons red curry paste
2 tablespoons vegetable oil
1 x bamboo shoots
6 cups 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 to 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.

NOTES: If necessary, you may substitute whole frozen green beans for fresh.

Bamboo shoots: I like to use a large can of bamboo tips because they are tender and I can cut them into ¼ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 14745% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 348mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 15g
Vitamin A 11% Vitamin C 21%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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