• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Green Bean Curry (Aka Country Curry or Jungle Curry)

  • Recipe Submitted by on

Category: Thai

 Ingredients List

  • 1 lb Fresh green beans [if
  • -necessary, you may
  • -substitute whole frozen
  • -ones]
  • 2 tb Thai Curry Paste (I like to
  • -use the "Key" brand packets
  • -of either "Country Curry"
  • -or "Red Curry"; but they
  • -are all flavorful. Mae Ploy
  • -and Tommy Tang are other
  • -good brands.
  • 2 tb Vegetable oil
  • Bamboo shoots (optional)*
  • 6 c Chicken broth


* 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.)

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.

Sep 6, 93.

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