Coconut Green Curry

I have been working on this recipe for about a year and a half now.  The first time I made this it was very tasty, but I wasn't fully satisfied with the proportions of the different ingredients to each other.  I wanted to try again but still had five batches of the original in the freezer that needed to be eaten first.  When we finally did finish eating all of them it took me a while to get around to making it again.  So, here we are a year and a half later, and I am finally posting the recipe.  This is why posting here is so irregular.  The development process for freezer meal recipes is a long one.  This curry is delicious though.   I think it's worth the wait.

Difficulty: Moderate
Category: Simple Side
Recipe Column: CF

Serves: 30

6 tbsp vegetable oil
2.75 lbs chicken breast, cut into small chunks
12 oz green curry paste
3 cups chicken stock
9 - 13.5 oz cans coconut milk
8 oz canned, sliced bamboo shoots, drained
l lb carrots, thinly sliced (I don't bother with peeling them)
1 lb green beans, cut into 1.5 inch chunks
4 oz minced ginger (A lot of grocery stores are selling pre-minced ginger in the produce section with the minced garlic now.  I highly recommend it as it is much easier.)

1. Heat the oil in a large pot over medium high heat.  Add the chicken chunks and brown them.
2. Add the curry paste.  Cook, stirring regularly, for about 1 minute.
3. Add the stock and coconut milk.  Bring to a boil and reduce to a simmer.
4. Add the bamboo and let cook for 3 minutes.  Add the carrots and cook for another 3 minutes.  Add the green beans and ginger.  Remove from the heat.
5. Season to taste with salt and pepper.  Don't worry if the green beans aren't cooked yet.  They'll finish cooking when you reheat it.

To freeze:

Cool the curry properly.  Divide it into the desired number of containers or bags and freeze.

To serve:

Thaw the curry in the refrigerator.  Pour into a sauce pan, cover and bring to a simmer over medium heat.  Cook until the green beans are tender.  Serve with rice.