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Green Bean Curry
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.
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