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.
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.)
Makes 6 servings.
