Curried Green Beans

Curried Green Beans


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About this recipe: 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.


Serves: 6 

  • 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

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. In a large saucepan, heat oil. Add curry paste and fry until fragrant, about 1 minute. Add stock, green beans and bamboo shoots.
  2. Bring to a rapid boil, then let boil for 15-20 minutes, add water as necessary if the pan starts to get too dry.
  3. 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.

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