Green Bean Curry Recipe




Recipe Categories:
Dutch Oven; Green Bean; Main Dish


You are viewing:
Green Bean Curry Recipe


 

indian curry

Indian Recipes are not just curries!

Choose from Indian Recipes as diverse as:

  • Aloo Gobi
  • Pork Vindaloo
  • Chana Dhal
  • Chicken Madras
  • Dhana Ghosht
  • Garam Masala
  • Keema Mattar
  • ...many more Indian Recipes



"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
Anthony Burgess

 

 

These Indian Recipes are part of our collection of over 60,000 recipes.

Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly monotonous, religion must be emotional, dramatic and intense. Without the curry, boiled rice can be very dull."
C. Northcote Parkinson




More meals web sites:

East Indian Cooking and Culture
Indian Recipes and Cuisine
Indian Cooking (Travelite)




 





Green Bean Curry

 

Ingredients

1 no ingredients



 

Preparation

Ingredients:

1 lb fresh green beans [if necessary, you may substitute whole frozen
ones] 2 T Thai Curry Paste (I like to use the "Key" brand packets of
either "Country Curry" or "Red Curry"; but they are all flavorful.
Mae Ploy and Tommy Tang are other good brands. 2 T vegetable oil
Bamboo shoots (optional; I like to use a large can of bamboo tips
because they are tender and I can cut them into 1/4 inch 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. I tried
potatoes once, but they just disintegrated.) 6 c 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.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%

From: [email protected] (Sarah Henderson)

Source: Madhur Jaffrey's _Far Eastern Cookery_ Converted by MMCONV
vers. 1.40

 

 

Servings: 1