Thai Beef Curry With Bamboo Shoots Recipes

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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

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

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE



Thai Basil Chicken with Coconut Curry Sauce image

A classic Thai chicken curry with coconut milk and basil. Serve over jasmine rice and garnish with basil leaves.

Provided by Pietro

Categories     World Cuisine Recipes     Asian     Thai

Time 1h10m

Yield 4

Number Of Ingredients 16

2 teaspoons sesame oil
1 medium onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
3 skinless, boneless chicken breasts, cut into 1-inch strips
kosher salt and ground black pepper to taste
1 tablespoon green curry paste
1 (15 ounce) can unsweetened coconut milk
1 cup chicken broth
1 cup snow peas
1 cup chopped shiitake mushrooms
1 red bell pepper, cut into strips
½ cup bamboo shoots
½ teaspoon ground cinnamon
3 tablespoons chopped fresh basil
½ lemon, juiced

Steps:

  • Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
  • Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
  • Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 15.7 g, Cholesterol 50 mg, Fat 29.7 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 21.2 g, Sodium 532.8 mg, Sugar 4.4 g

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

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.

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