Ingredients:

• 1 tablespoon vegetable oil
• 2 shallots, thinly sliced
• 1 (¼ -inch) piece galanga, thinly sliced
• 2 ½  teaspoons red curry paste
• 2 cups unsweetened coconut milk
• 1/3 pound tender green beans, trimmed and halved
• 1 cup canned bamboo shoots, boiled 5 minutes, rinsed, and drained
• 1 cup julienne carrots
• 2 zucchinis, halved and sliced 1/2 inch thick on the diagonal
• 1 tablespoon soy sauce
• ½  teaspoon salt
• 2 tablespoons sugar
• 3 Kaffir limes leaves, cut into slivers
• 12 fresh basil leaves

Directions:
Heat the oil in a fry pan over moderate heat, Add the shallots, galanga and red curry paste and stir until fragrant, about 1 minute. Add 2 tablespoons of the coconut milk and let the mixture bubble for 2 minutes. Add the remaining coconut milk and bring to a slow boil. Reduce the heat and add the green beans, bamboo shoots, and carrots. Cover and simmer until vegetables are just softened, about 5 minutes. Add the zucchini, soy sauce, salt, and sugar and cook until last vegetable begins to wilt. Stir in the lime leaves and basil leaves and remove from heat. Serve immediately with steamed rice.