Ingredients Jump to Instructions ↓

  1. 1 pound fresh green beans

  2. 2 tablespoons curry paste

  3. 2 tablespoons vegetable oil

  4. 1/2 pound bamboo shoots

  5. 6 cups chicken broth

Instructions Jump to Ingredients ↑

  1. Preparation : 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. Source: Madhur Jaffrey's "Far Eastern Cooker


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