This is the perfect vegetable curry for the cold winter months. Green beans and bamboo shoots are stewed in a curry sauce until soft. To make this vegetarian-friendly, simply replace the chicken stock for vegetable stock.
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500g fresh green beans (or frozen), trimmed
2 tablespoons Thai curry paste
2 tablespoons vegetable oil
2 (227g) tins sliced bamboo shoots
1.5 litres chicken stock
Method Prep:15min › Cook:45min › Ready in:1hr
In a large saucepan, heat oil. Add curry paste and fry until fragrant, about 1 minute. Add stock, green beans and bamboo shoots.
Bring to a rapid boil, then let boil for 15-20 minutes, add water as necessary if the pan starts to get too dry.
Reduce the heat to a hard simmer. Continue to cook until beans are very well done and have absorbed the curry flavour. Serve in bowls over rice.