Bamboo Plantation Garden Center

Beef Curry with Bamboo Shoots
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Thai Beef Curry With Bamboo Shoots


    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
  1. 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.
During the Ming and Qing dynasty ancient writings record that flowering of a bamboo grove could be stopped by picking a large culm, cut it off 3 meters (10') above the root ball, knock out the nodes and fill the cavity with human excrement.