Green bean Thai curry

    1 hour

    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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    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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