* 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.) 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 doesnt 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. Posted to rec.food.recipes by firstname.lastname@example.org (Stephanie da Silva) on Sep 6, 93.
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|Serving Size: 1 Serving (1828g)|
|Recipe Makes: 1|
|Calories from Fat: 189 (53%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 5597.5mg||193 %|
|Potassium 1344.9mg||35 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 18.6g|
|Protein 15.5g||22 %|
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Calories per serving: 354
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