GREEN BEAN CURRY (AKA COUNTRY CURRY OR JUNGLE

      Title: GREEN BEAN CURRY (AKA COUNTRY CURRY OR JUNGLE
  Categories: Thai
       Yield: 6 Servings
  
       1 lb Fresh green beans
       2 tb Thai Curry Paste
       2 tb Vegetable oil
            Bamboo shoots (optional)
       6 c  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 15-20 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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