A Main Course
Beef and Bamboo Shoot Curry - Gang Naw Mai Neuw Sub 
This dish requires minimal effort and time. Beef and bamboo shoot curry is a good dish for feeding many people because huge batches taste just as great and are as easy to cook as small batches. I usually make a large pot and feed my family for days and days.
4 Servings
| 1 1/2 | cup | water | |
| 1/2 | lb | ground beef | |
| 2 | tablespoons | fish sauce | |
| 1 | tablespoon | red curry paste | |
| 1 | cup | coconut milk | |
| 1/2 | can | bamboo shoots |
Tips and substitutions
In Thailand, people start off their cooking with the top layer of coconut milk, which is thicker and contains more oil. The rest of the coconut milk is added later to make the volume. For this recipe, you could use diluted coconut milk instead of water. However, this curry is quite thick already, so I just use water. In most other curries, I also use water in place of diluted coconut milk to keep the amount of oil down.
In Thailand, people start off their cooking with the top layer of coconut milk, which is thicker and contains more oil. The rest of the coconut milk is added later to make the volume. For this recipe, you could use diluted coconut milk instead of water. However, this curry is quite thick already, so I just use water. In most other curries, I also use water in place of diluted coconut milk to keep the amount of oil down.
Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add ground beef when you see red oil bubbling on top. Stir and coat ground beef with curry sauce. Add bamboo shoots when beef starts to brown. Stir the bamboo shoots in. Add the rest of the coconut milk and water and the fish sauce. Let boil. Serve hot with rice.
Learn more about this and other similarly prepared Curry (Gang [Ped]) recipes
