Jungle Curry, Curried Green Beans (Thailand)

Serves 5-6.

1 lb fresh green beans, trimmed and cut in half
1 large onion, sliced finely
2 tablespoon Thai curry paste
4 tablespoon vegetable oil
1 1/2 cup shredded bamboo shoots (matchstick-like pieces; available
canned.)
6 cups chicken broth

Heat oil in a in a Dutch oven (or equivalent size vessel). Add the onions and stir for a minute. Add curry paste and stir until fragrant, for one more minute. Add broth, green beans, bamboo shoots. Bring to a rapid boil and cook 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 done and have absorbed the flavor of the curry broth. Serve in bowls over rice.