Beef and Bamboo Shoot Curry Recipe

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Beef and bamboo shoot curry was one of the most loved dishes at my boarding school. Made in massive overflowing pots, it was meaty, filling and good and represented eating at home. We were fed constantly, but somehow our little stomachs never got too full.

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, Prep Time: 10 Minutes, Total Time: 15 Minutes

1/2 can bamboo shoots
1 cup coconut milk
1 tablespoon red curry paste
2 tablespoons fish sauce
1/2 lb ground beef
1 1/2 cup water

Tips and Techniques

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.

Method

Cut bamboo shoots into small pieces along the grain.

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. After a few minutes you'll see red oil starts to bubble up.

Add ground beef. 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 the curry boil for a few minutes until everything is cooked.

Serve hot with rice.