Thai-Style Curry with Bamboo Shoots

Thai-Style Curry with Bamboo Shoots

A flavorsome combination of spicy, sweet and sour.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz)

100 g (3.5 oz)



1/2 Tbsp

1 clove


1/2 tsp

75 g (2.7 oz.)

as desired


1 Tbsp

1 tsp


  1. Thinly slice the bamboo shoots. Devein the shrimps. Chop the chicken into small chunks. Peel the potato and cut into large, bite-size pieces.
  2. Heat the vegetable oil in a pot over low heat, add in the garlic and red chili peppers. Once fragrant, add in the chicken from (1) and saute over medium heat.
  3. Once both sides begin to change color, add in the bamboo shoots, shrimp and potato and saute. Cover in curry powder and quickly saute all together.
  4. Add 200 ml (6.8 fl. oz.) of water to (3). Once boiling, scoop away scum that forms on the surface. Turn down the heat, pour in (A) and simmer for 4-5 minutes. Add and lightly mix in the yogurt, then season with the soy sauce. Garnish with the cilantro leaves if desired (freely adjust the amount of red chili pepper).

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.


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