You are here: Recipes It > Recipes > Indian

Green Bean Curry

Ingredients
 

1 no ingredients




 
 Advertisements
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

 

 

Also see ...

Green Curry Paste
Green curry paste is used to make the hottest of all Thai curries.     strongServings: 1/strong   (Upload by user)

Green Curry Paste Kruang Kaeng Khew Wan
Yield: 1 Cup (8 Fluid Ounces) Don t let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all o (Upload by user)

Green Curry Paste Nam Prik Kaeng Khiew Wah
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From "Discover Thai Cooking" by Ch (Upload by user)

 Advertisements
Hot Rough Tomato Soup
Skin the tomatoes & cut into chunks. Melt ghee in pot over medium low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes. Adapted from Ismail Merchant s "Indian Cuisine"   (Upload by user)

Hot Spice Mix
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve (Upload by user)

Indian Coconut Rice Pilaf
directions (From Julie Sahni s Classic Indian Vegetarian cookbook) soak 2c long grain rice in water, meanwhile boil 2c coconut milk + 1.5c water + 1t grated fresh ginger Drain and add the rice, bring to a boil again, cover, turn off heat. In separate pan, fry 4T oi (Upload by user)

Green Curry Paste Nam Prik Kang Khiaw Waan
Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water wi (Upload by user)

Green Curry Paste Thai
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 This is easy to make. Make lots and freeze it for future use. If you re not a fan of pounding you can use a food b (Upload by user)

Green Curry Paste Nam Prik Kaeng Khiew
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.     strongServings: 1 (Upload by user)

Green Pea Phyllo Purses
Place peas between several layers of kitchen towels to absorb excess liquid. Place in a food processor & pulse until reduced to a coarse pulp. Combine with oil, peppers, ginger, lemon juice & honey in a large skillet. Saute over moderate heat for 2 to 3 minutes. Stir in (Upload by user)
TAG: phyllo, place, purses, ,

Green Pepper Curry
1. Cut the green peppers, onion and tomatoes lengthwise 2. Grind chilli powder, turmeric, dhania powder, coconut and poppy seeds. 3. Heat oil and add vadium 4. When vadium turns brown add onions and fry for 4 minutes. 5. Add tomatoes and fry for 2 minutes. 6. Add green peppe (Upload by user)
TAG: minutes, pepper, ,

Old-Fashioned Homemade Sauerkraut
Old-Fashioned Homemade Sauerkraut
Dinner in a Pepper
Dinner in a Pepper
Flounder with Cheese
Flounder with Cheese
Shrimp Canapes
Shrimp Canapes
Grilled Fresh Corn
*Amchoor is mango powder; get it at Indian groceries. Cut limes in quarters, or halves if soft. Mix dry ingredients together. Roast ears of corn, one or two at a time, over a hot grill or open gas burner flame, until kernels are lightly browned. Dip lime sections i (Upload by user)

Grilled Hawaiian Fish In Basil Coconut Curry Sauce
* cut into 6 eaual pieces, grilled&20; &20; Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.&20; &20; *** BASIL COCONUT CURRY SAUCE ***&20; * or 2 teaspoons grated lemon peel&20; ** or chopped f (Upload by user)
TAG: basil, sauce, curry, coconut, fresh, lemon, chili, paste, leaves, ,

Grilled Hawaiian Fish In Basil Coconut Curry
* cut into 6 eaual pieces, grilled Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste. *** BASIL COCONUT CURRY SAUCE *** * or 2 teaspoons grated lemon peel ** or chopped fresh lemon leaves 1. In a 1 1/2 to 2 quart p (Upload by user)
TAG: basil, curry, coconut, fresh, leaves, sauce, lemon, chili, grilled, paste, ,

Grilled Spiced Fish
Rinse fish, pat dry with paper towels and place in a shallow non metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. b (Upload by user)

Gujarati Potatoes Indian
Sesame seed I used pre roasted from a Chinese grocery Gujarat is a part of India on the western coast, right at the Tropic of Cancer, between 20 and 25 deg. N. latitude. This recipe, adapted from Madhur Jaffrey, uses only one "mystery ingredient," asafoetida br (Upload by user)
TAG: potatoes, skillet, indian, ,

         
TAG: curry, bamboo, ", broth, shoots, beans, ,
Permalink--> In : Recipes  -  Indian