Green beans are simmered in a mix of chicken stock, Thai green curry paste and bamboo shoots in this incredibly simple side dish that's perfect alongside fried tofu or potato wedges.
500g fresh trimmed green beans
2 x 225g tins bamboo shoots
1 tbsp. Thai green curry paste
1.5 litres vegetable stock
Heat a little oil in a large frying pan. Add the curry paste and fry for a minute or two until fragrant.
Add the stock, beans and shoots and bring to the boil. Boil for 15-20 minutes and add more water if needed. Cook until beans are well done and the stock reduced.