🇹🇭 Thai

Bamboo Shoots Panang Curry

Name: Bamboo Shoots Panang Curry
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: to taste Salt; 1 large, finely chopped Garlic; 1/2 tsp White Pepper; 300 g Bamboo Shoots; 300 ml Coconut Milk; 400 g Fish Sauce; 5 Kaffir Lime Leaves; 4 cloves, minced Shallots; 2 tbsp Coconut Oil; 1 tsp Red Curry Paste; 1 tsp Bird's Eye Chilies; 3 tbsp Panang Curry Paste

🇹🇭 Thai

Tender bamboo shoots folded into a glossy, aromatic gravy — the kind of thai home cooking that gets requested again and again. Ready in 32 minutes including prep.

Prep 12 min Cook 20 min Serves 4 Medium

Ingredients

Saltto taste
Garlic1 large, finely chopped
White Pepper1/2 tsp
Bamboo Shoots300 g
Coconut Milk300 ml
Fish Sauce400 g
Kaffir Lime Leaves5
Shallots4 cloves, minced
Coconut Oil2 tbsp
Red Curry Paste1 tsp
Bird's Eye Chilies1 tsp
Panang Curry Paste3 tbsp

Optional extras

Thai Basilhandful, to finish

Instructions

1
Heat the Coconut Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the garlic and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the shallots plus the red curry paste, bird's eye chilies and white pepper; toast for about a minute until the kitchen smells incredible.
4
Add the bamboo shoots, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the fish sauce, bring to a gentle bubble, then cover and simmer until the bamboo shoots is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with thai basil and a squeeze of lime.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Video: Thai Yellow curry with chicken and bamboo shoots · on YouTube