Green beans are such a gorgeous vegetable, and one that I don’t use enough. A quick and gorgeous curry in the Thai Style.
This recipe is a vegetarian dish from our first blog that existed from 1995 – 2006. Feel free to browse other vegetarian recipes from our Retro Recipes series.
Thai Green Bean Curry
Quick, easy and yummy.
|500 g fresh green beans||2 Tblspn Red Curry Paste||2 Tblspn vegetable oil|
|1 large can bamboo shoots, cut into 0.5cm slices||6 cups good vegetable stock|
Top and tail the beans, and break into pieces around 6 or 7 cms. In a heavy saucepan, heat the oil, add the curry paste and fry until fragrant, about 1 minute.
Add the stock, beans, bamboo shoots, and bring to a rapid boil. Cook for 15 – 20 minutes, adding additional stock or water as necessary. Continue to cook until the beans are very well done and have absorbed the flavour of the curry broth.
Serve over rice in bowls, or as part of a curry dinner.
recipe notes and alternatives
In another version of this recipe, we replace the bamboo shoots with baby corn.