Sour Bamboo Shoot Curry

A Sour Bamboo Shoot Curry is an outstanding combination of flavours. A tasty Thai red curry paste with bamboo shoots and fish sauce strangely creates a perfect balance of flavours. This is a dish full of colour, flavour and textures with an aroma that is intoxicating. Serve as a main dish with rice for a filling meal.

Sour Bamboo Shoot Curry is a tantalising dish that hails from the culinary traditions of Southeast Asia, particularly Laos and Thailand. This curry offers a unique blend of tangy, spicy, and savoury flavours, making it a refreshing departure from more commonly known curries. Its distinctive taste and texture make it a standout dish that’s perfect for adventurous eaters and those looking to expand their culinary horizons.

The star ingredient of this curry is, of course, the sour bamboo shoots. These shoots are young bamboo stalks that have been fermented, giving them a distinctive tangy flavour and crisp texture. The fermentation process not only enhances their taste but also adds a probiotic benefit, contributing to gut health. When combined with a rich and aromatic curry base, the sour bamboo shoots provide a delightful contrast that’s both refreshing and deeply satisfying.

To prepare Sour Bamboo Shoot Curry, start by creating a fragrant paste with fresh ingredients such as garlic, shallots, lemongrass, galangal, and bird’s eye chillies. These elements are pounded together to form a vibrant, aromatic base that will infuse the curry with layers of flavour. Coconut milk is then added, creating a creamy and luscious sauce that balances the tanginess of the bamboo shoots.

In addition to the bamboo shoots, this curry often features tender pieces of chicken or pork. These proteins absorb the flavours of the sauce beautifully. Also firm fish such as Hake are perfect for this dish. For a vegetarian or vegan option, tofu or a variety of fresh vegetables can be used. The curry is simmered gently, allowing the flavours to meld together and the bamboo shoots to soften slightly. The shoots however retaining their delightful crunch.

Sour Bamboo Shoot Curry is typically served with steamed jasmine rice, helping to mellow the intense flavours of the dish. It also provides a perfect base to soak up the delicious sauce. For a more authentic touch, consider serving it with sticky rice, which is a staple in many Southeast Asian cuisines. A side of fresh herbs, such as coriander and Thai basil, adds a burst of freshness and colour.

For those who enjoy a bit of heat, a sprinkling of sliced chillies or a dash of chilli oil can elevate the spice level to your preference. A wedge of lime on the side can also enhance the tangy aspect of the dish, adding a zesty finish that brightens the overall flavour profile.

Sour Bamboo Shoot Curry is a delightful and exotic dish that offers a unique culinary experience. Its combination of sour, spicy, and creamy elements creates a harmonious and unforgettable flavour profile. A seasoned curry lover or new to Southeast Asian cuisine, this dish is sure to impress.

Sour Bamboo Shoot Curry

This simple Thai red curry is sweeter than normal but with the sour bamboo shoots, everything works in harmony.

4.82 from 88 votes

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Course: Main Dish

Cuisine: Thai

Keyword: Curry, Hake, Seafood, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 2 people

Calories: 555kcal

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Ingredients

 

MetricImperial

• 200 g bamboo shoots
• 400 ml coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp Thai red curry paste
• 2 fillets hake similar firm fish
• 1 tbsp oil
• 1 large lime wedged
• 1 bunch Thai basil leaves

Instructions

• Put the sour bamboo shoots in to a bowl of water and allow to soak for at least 30 minutes. Drain
  200 g bamboo shoots
• Put a wok over a medium heat and add the oil.
  1 tbsp oil
• Once hot, add the coconut milk and bring to a simmer. Then add the curry paste and stir for 5 minutes still on a simmer.
  400 ml coconut milk, 2 tbsp Thai red curry paste
• Add the drained bamboo shoots and simmer for a further 20 minutes before sliding in the Hake and lime leaves. Simmer for a further 5 minutes.
  2 fillets hake, 1 bunch Thai basil leaves
• Taste the mixture before adding any fish sauce. Add the sugar to balance if required.
  1 tbsp fish sauce, 1 tsp brown sugar
• Turn the heat off and add the basil leaves with a squeeze of lime.
  1 large lime
• Serve immediately with rice for a superb simple meal.

Nutrition

Calories: 555kcal | Carbohydrates: 16g | Protein: 25g | Fat: 44g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 1174mg | Potassium: 559mg | Fiber: 3g | Sugar: 7g