Bamboo Plantation Garden Center

Beef Curry with Bamboo Shoots
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Thai Beef Curry With Bamboo Shoots

Ingredients

    1. 5 dried red chilies ( or 1 1/2 tbsp red pepper flakes)
    2. 1 tablespoon dried galangal, chopped
    3. 1 tablespoon kaffir lime leaves, dried, chopped
    4. 1 cup water
    5. 2 green onions, chopped
    6. 2 garlic cloves, rushed
    7. 2 teaspoons lemon rind, grated
    8. 1 tablespoon lemongrass, chopped
    9. 1 teaspoon ginger, grated
    1. 1 tablespoon oil
    2. 1 1/2 lbs flank steaks ( or marinating steak, dish will be a bit tougher)
    3. 6 ounces bamboo shoots, drained & sliced into smaller pieces if necessary
    4. 1 fresh red chili, chopped
    5. 1 fresh green chilies, chopped
    6. 1 tablespoon fish sauce
    7. 1 kaffir lime leaves, dried
    8. 1 teaspoon brown sugar
    9. 2 tablespoons fresh basil, chopped

    2. Curry Stir-fry Directions

  1. Curry Paste:.
  2. First prepare curry - soak chillies, galangal and peel in a bowl, cover with water and let stand for 1-2 hours or more.
  3. Drain peel mixture and reserve 1/2 cup of the liquid.
  4. Blend/process peel mixture, reserved liquid, green onions, garlic, lemon rind, lemon grass and ginger until smooth.
  5. Stirfry:.
  6. 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.
  7. add bamboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak is tender.
  8. Stir in basil and serve over white sticky rice.
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Bamboo shoots are seasonal and all new shoots emerge within a short period of time. Running bamboo plants will shoot from early spring until early summer in a majority of species. Clumping bamboo plants will shoot from late summer until late fall, depending upon species. Bamboo shoots are a major food source in many cultures around the world.