Green Bean Curry  (aka Country Curry or Jungle Curry)
 
 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.