Photo: Thai-Style Curry with Bamboo Shoots

A flavorsome combination of spicy, sweet and sour.

Cooking time
20 minutes
  • Nutrition information is for one serving.

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.)

1 tsp

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 sauté over medium heat.
  3. Once both sides begin to change color, add in the bamboo shoots, shrimp and potato and sauté. Cover in curry powder and quickly sauté 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).