Ingredients:
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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

Instructions:
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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.