Saturday, March 25, 2006

Curried Green Beans


  • 1 lb fresh green beans (trimmed and cut in half)
  • 1 finely sliced large onion
  • 2 tablespoon Thai curry paste
  • 4 tablespoon vegetable oil
  • 1 1/2 cup shredded bamboo shoots
  • 6 cups chicken broth

  • Method:

    Heat oil in a in a dutch oven (or large pot). Add onions and stir for a minute. Add curry paste and stir until fragrant, for one more minute. Add broth, green beans, bamboo shoots. Bring to a rapid boil and cook 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 done and have absorbed the flavor of the curry broth. Serve in bowls over rice.


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