500g fresh green beans (if necessary, you may substitute whole frozen ones)
2 tablespoons Thai curry paste
2 teaspoons vegetable oil
1 large tin bamboo shoots - cut into 1/2cm round slices – or an equal amount of carrots cut similarly
6 cups (1 1/2 litres) chicken stock
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Directions Preparation:30min › Cook:1hour › Extra time:30min › Ready in:2hours
Clean and top and tail the green beans. In a Dutch oven or casserole dish, heat the oil. Add curry paste and fry until fragrant, about 1 minute. Add stock, 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. Serve in bowls over rice.