Best 4 Thai Beef Curry With Bamboo Shoots Recipes

Embark on a culinary journey to the heart of Thailand with our Thai Beef Curry with Bamboo Shoots recipe. This delectable dish tantalizes your taste buds with a symphony of flavors and textures. The succulent beef, tender bamboo shoots, and an array of aromatic spices create a harmonious balance that will transport you to the vibrant streets of Bangkok.

In this comprehensive guide, we'll take you step-by-step through the process of crafting this authentic Thai beef curry. From selecting the finest ingredients to mastering the art of blending spices, we'll ensure that you recreate this culinary masterpiece in the comfort of your own kitchen.

Additionally, we've included a collection of equally enticing Thai curry recipes to satisfy your craving for diverse flavors. From the fiery delight of Red Curry to the creamy indulgence of Green Curry, each recipe promises a unique culinary experience that will leave you craving more.

So, prepare to embark on a culinary adventure like no other. Gather your ingredients, sharpen your knives, and let's delve into the art of creating authentic Thai beef curry with bamboo shoots.

Let's cook with our recipes!

THAI BEEF CURRY WITH BAMBOO SHOOTS

Thai Beef Curry With Bamboo Shoots image

This is anothe recipe from Australian Women's Weekly - Easy Thai Style Cookery. A beautiful dish with lots of flavours and crunch. We like extra curry and the below curry recipe is doubled from the original. Prep time does not include extra time needed to prepare curry

Provided by Deantini

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

5 dried red chilies (or 1 1/2 tbsp red pepper flakes)
1 tablespoon dried galangal, chopped
1 tablespoon kaffir lime leaf, dried, chopped
1 cup water
2 green onions, chopped
2 garlic cloves, rushed
2 teaspoons lemon rind, grated
1 tablespoon lemongrass, chopped
1 teaspoon ginger, grated
1 tablespoon oil
1 1/2 lbs flank steaks (or marinating steak, dish will be a bit tougher)
6 ounces bamboo shoots, drained & sliced into smaller pieces if necessary
1 fresh red chili, chopped
1 fresh green chile, chopped
1 tablespoon fish sauce
1 kaffir lime leaf, dried
1 teaspoon brown sugar
2 tablespoons fresh basil, chopped

Steps:

Curry Paste:.
First prepare curry - soak chillies, galangal and peel in a bowl, cover with water and let stand for 1-2 hours or more.
Drain peel mixture and reserve 1/2 cup of the liquid.
Blend/process peel mixture, reserved liquid, green onions, garlic, lemon rind, lemon grass and ginger until smooth.
Stirfry:.
heat oil in wok or large deep pan, add steak and stir fry until browned. Add 1/2 cup (or more!) of curry paste and stir for 2 minutes.
add bamboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak is tender.
Stir in basil and serve over white sticky rice.

AUTHENTIC THAI GREEN CURRY

Authentic Thai Green Curry image

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

Provided by Toi

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons green curry paste, or more to taste
1 pound lean boneless pork, cut into 1/2-inch cubes
2 (14 ounce) cans coconut milk
1 small red bell pepper, thinly sliced
1 tablespoon white sugar
½ teaspoon salt
8 kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or more to taste
½ cup Thai basil

Steps:

Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g

CHICKEN IN RED CURRY WITH BAMBOO SHOOTS

Chicken in Red Curry with Bamboo Shoots image

An easy to make Thai curry that you can substitute other vegetables in if you like. Goes great with jasmine rice. Recipe posted by request.

Provided by PalatablePastime

Categories Curries

Time 33m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb diced boneless chicken
1 -2 tablespoon red curry paste
3/4 cup unsweetened coconut milk
1/2 cup sweet basil
5 kaffir lime leaves, halved
1 -3 fresh hot red chili pepper, sliced lengthwise into narrow strips (amount to taste)
1/2 cup sliced zucchini
2 tablespoons fish sauce
1/3 cup water
5 ounces sliced bamboo shoots
1 1/2 teaspoons palm sugar or 1 1/2 teaspoons brown sugar

Steps:

Heat about 1/2 the coconut milk to a boil in a large pan.
Stir in the red curry paste.
Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
Stir in the zucchini, kaffir lime leaves, and hot chillies.
Cook several minutes or until zucchini are done to your liking.
Garnish with sweet basil before serving.
Serve with hot rice, if desired.

THAI BEEF CURRY

Thai Beef Curry image

My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.

Provided by Betty McCommon

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 6

Number Of Ingredients 19

Ingredients

1 tablespoon peanut oil
½ yellow onion, sliced thin
½ green bell pepper, sliced into 1/4-inch strips
½ red bell pepper, sliced into 1/4-inch strips
1 (14 ounce) can coconut milk
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons red curry paste, or more to taste
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon peanut sauce, or more to taste
1 teaspoon Worcestershire sauce
¼ teaspoon ground turmeric
⅛ teaspoon garlic salt, or more to taste
⅛ teaspoon curry powder, or more to taste
⅛ teaspoon garam masala, or more to taste
2 dashes chile-garlic sauce (such as Sriracha®)
1 ½ pounds sirloin steak, cut into strips
⅓ cup peanuts, chopped

Steps:

Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your curry. Use fresh beef, vegetables, and herbs whenever possible.
Don't be afraid to adjust the recipe to your taste: This recipe is a good starting point, but feel free to adjust the ingredients and proportions to suit your own taste. For example, if you like your curry spicier, you can add more curry paste or chili peppers.
Serve with your favorite sides: This curry can be served with a variety of sides, such as rice, noodles, or roti. You can also serve it with a side of vegetables or a salad.

Conclusion:

Thai Beef Curry with Bamboo Shoots is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and creamy, and the beef is tender and succulent. The bamboo shoots add a nice crunch and texture to the dish. Serve this curry with your favorite sides, such as rice, noodles, or roti, and enjoy!