Green Bean Curry (Aka Country Curry or Jungle Curry)
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
green beans
fresh |
|
| 2 | tablespoons |
red curry paste
thai |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
bamboo shoots
(optional) |
*
|
| 6 | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
green beans
fresh |
|
| 3E+1 | ml |
red curry paste
thai |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
bamboo shoots
(optional) |
*
|
| 1.4 | l |
chicken broth
|
|
Directions
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.
