Green Bean Curry (Aka Country Curry Or Jungle Curry) 1 lb fresh green beans 2 tablespoon thai curry paste 2 tablespoon vegetable oil 1 bamboo shoots (optional) 6 cup 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. Yield: 6