Fragrant Thai Red Curry with Bamboo Shoots

Name: Fragrant Thai Red Curry with Bamboo Shoots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1 cup onion (chopped); 3 cloves garlic (minced); 1 tablespoon ginger (grated); 3 tablespoons red curry paste; 1 can coconut milk; 2 cups bamboo shoots (drained and sliced); 1 cup bell peppers (sliced); 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1-2 cups Thai basil leaves (fresh); 1/4 cup cilantro (chopped); 1 tablespoon lime juice (freshly squeezed)

StandardAsianDinnerQuickEasyFamily-Friendly

⏱️ 15m PREP

🔥 25m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

A delightful and aromatic curry that combines the rich flavors of Thai spices with tender bamboo shoots, perfect for a comforting meal.

Macronutrients per serving

grams

Protein

5.0g 10%

Fat

25.0g 50%

Carbs

20.0g 40%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

8% DV

Important for bone health

☀️ Vitamin A

30% DV

Supports vision and immunity

🌾 Fiber

16% DV

Aids in digestive health

Ingredients

Main Ingredients

2 tablespoons vegetable oil
1 cup onion chopped
3 cloves garlic minced
1 tablespoon ginger grated
3 tablespoons red curry paste
1 can coconut milk
2 cups bamboo shoots drained and sliced
1 cup bell peppers sliced
2 tablespoons fish sauce
1 tablespoon brown sugar
1-2 cups Thai basil leaves fresh

Garnish

1/4 cup cilantro chopped
1 tablespoon lime juice freshly squeezed

Instructions

1 Heat the vegetable oil in a large pan over medium heat.
2 Add chopped onion and sauté until translucent, about 3-4 minutes.
3 Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
4 Add the red curry paste and cook, stirring frequently, for 2 minutes to release its flavors.
5 Pour in the coconut milk and bring to a gentle simmer.
6 Add the bamboo shoots, bell peppers, fish sauce, and brown sugar to the pan. Stir well to combine.
7 Simmer the curry for 10-15 minutes until the vegetables are tender.
8 Stir in the Thai basil leaves and cook for an additional 2 minutes.
9 Remove the curry from heat and adjust seasoning with salt or additional fish sauce if needed.
10 Serve hot, garnished with cilantro and a squeeze of lime juice.