Thai cuisine · Vegetable Dishes

Bamboo Shoot Curry

A robust fresh bamboo shoot curry with red curry paste, coconut milk and plenty of Thai basil.

Ingredients · for 4 servings

• 500 g fresh bamboo shoots
• 400 ml coconut milk
• 300 ml stock
• 3 tbsp red curry paste
• 5 kaffir lime leaves
• 2 shallots
• 2 Thai chilies
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 1 handful Thai basil

Instructions

1. Peel the bamboo shoots, cut into thin strips and boil briskly in plenty of water for 10 min., then drain and rinse with cold water — this removes their sharp bitterness.
2. Cut the shallots into strips, slit the Thai chilies lengthwise, and tear the kaffir lime leaves with your fingers so they release their oil.
3. Scoop the thick coconut cream from the top of the can into a pot and simmer for 3–4 min. until the clear oil visibly separates.
4. Stir in the red curry paste and fry for 2–3 min. until deeply fragrant and darker, then add the shallots and fry along for 1 min.
5. Pour in the remaining coconut milk and the stock, add the bamboo shoots, chilies and lime leaves, and simmer uncovered gently for 15 min.
6. Season with fish sauce and palm sugar, fold in the Thai basil off the heat, and serve at once.