Curried Green Beans
In a large saucepan, heat the vegetable oil over medium-high heat.
Add the curry paste and stir-fry for 1 minute.
Stir in the broth until well combined with the paste. Add the green beans and bring to a low boil. Cook for 15 to 20 minutes to reduce the liquid.
Reduce the heat to maintain a hard simmer and continue cooking until the beans are very well done.
Serve the beans over steamed rice, ladling the sauce over the top.
I usually like my green beans like a really rare steak — just barely heated through. But in this instance, you have to cook the beans almost to a pulp. As the beans break down, they help form the sauce.