Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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.)

From: arielle#taronga.com (Stephanie da Silva)

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