Thai🥣 Soups & stews

Isaan-Style Bamboo Shoot Curry

Name: Isaan-Style Bamboo Shoot Curry
Total time: 35 min
Cuisine: Thai
Ingredients: 500 g fresh bamboo shoots; 100 g straw mushrooms; 3 lemongrass; ~3-5 fresh or dried chilies; 7 shallots; 3 tbsp sticky rice; 4 tbsp fermented fish sauce; 1 tbsp fish sauce; 1 tsp MSG or seasoning powder; 4 cha-om leaves; 4 kaffir lime leaves; 1 Thai basil; 700 ml water; 2 liters water for boiling

⏱ 35 min

A traditional Thai Isaan curry featuring fresh bamboo shoots, straw mushrooms, lemongrass, and aromatic herbs. The dish offers a rich, spicy broth with health benefits and authentic flavors easily recreated at home

Adapted from a video by ครัวแม่โบ BowCooking

แกงหน่อไม้ แกงเปรอะ แกงหน่อไม้อีสานใส่เห็ดและใบย่านาง แซ่บๆ ดีมีประโยชน์

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Ingredients

fresh bamboo shootspeeled and sliced thin, about 1 large bamboo shoot; must be pre-boiled for about 15 minutes to remove harmful compounds500 g
straw mushroomswashed and cut into pieces100 g
lemongrasssliced and used for curry paste3
fresh or dried chiliesto taste, adjust spice level as desired~3-5est.
shallotsor about 10 small shallots if using smaller bulbs, for curry paste7
sticky ricesoaked in water for about 3 hours; adds thickness to the curry

Steps

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1
Peel the fresh bamboo shoots and slice them thinly. Bring about 2 liters of water to a boil in a pot over high heat. Add the sliced bamboo shoots and boil for about 15 minutes until fully cooked. This step is essential as bamboo shoots contain natural compounds that must be destroyed by cooking for food safety.
2
While the bamboo shoots are boiling, prepare the curry paste. Measure out 3 tablespoons of soaked sticky rice to add thickness; slice 3 lemongrass stalks into segments; prepare fresh or dried chilies to taste; and measure about 7 shallots (or 10 if using small bulbs). Pound these ingredients together in a mortar, starting with the lemongrass, then chilies, then shallots, until finely ground.
3
Once the bamboo shoots are fully boiled, drain the cooking water (which will be yellowish from the shoots' sap) and rinse the bamboo shoots once with clean water. Drain well and set aside.
4
Pour 700 ml of water into a pot and bring to a boil over high heat. Add the prepared curry paste and stir well to combine.
5
Add the drained bamboo shoots to the curry broth. Stir in the 3 tablespoons of soaked sticky rice to thicken the curry. This step is optional if you prefer a thinner broth.
6
Season with 4 tablespoons of fermented fish sauce, 1 tablespoon of fish sauce (optional if the fermented version is already salty enough), and 1 teaspoon of MSG or seasoning powder. Simmer until the sticky rice cooks through and the curry becomes thick and viscous.
7
Taste and adjust seasonings to your preference. Add the washed and prepared 100 grams of straw mushrooms, then simmer for another 2 minutes until the mushrooms are cooked through.
8
Add the cha-om leaves (4 tips), kaffir lime leaves (4 leaves), Thai basil leaves (about 1 gram), and fresh chilies. Stir gently to combine, then turn off the heat.
9
Ladle the finished curry into bowls and serve. Best enjoyed with steamed rice. The aroma is wonderfully fragrant.

Isaan-Style Bamboo Shoot Curry

Ingredients

Steps

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