* I like to use a large can of bamboo tips because they are tender
and I can cut them into 1/4" thick round slices. You can also use a
couple of the small cans of sliced bamboo shoots, but they will not
absorb the flavor as well. I think carrots cut into coins would
also be good, if you like those.
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 to 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.
