Thai Bamboo Shoot Curry (Gaeng Phed Nor Mai)
By Sho @ Hungry for Thai
on
Feb 11th 2025 
If you love bold, aromatic Thai flavors, you'll adore Thai Bamboo Shoot Curry! This dish is a favorite across Thailand, especially in Isaan (Northeastern Thailand) and the central region. Depending on where you are, you'll find different versions—some creamy with coconut milk, others spicy and packed with herbs.
Table of Contents
What you'll need
- Chicken – Boneless, sliced or cubed for tender bites.
- Bamboo Shoots – Adds a tangy, earthy flavor and a satisfying crunch.
- Red Curry Paste – A bold, aromatic blend of red chilies, herbs, and spices that gives the curry its rich color and deep, spicy flavor.
- Basil Leaves– Brings a fresh, slightly peppery aroma.
- Kaffir Lime Leaves – Adds a citrusy, fragrant touch to the curry.
- Red Chili Peppers – For a mild to medium heat and a pop of color.
- Coconut Milk – Creates a creamy, rich base for the curry.
- Water – Helps balance the consistency of the sauce.
- Palm Sugar – Adds a natural sweetness to round out the flavors.
- Fish Sauce – Enhances the umami depth of the dish.
This curry is spicy! If you're looking for a milder, less spicy option, try my Green Chicken Curry – Authentic Thai Curry or 30-Minute Pumpkin Curry (Vegetarian & Vegan).
FAQs
What are Bamboo Shoots?🎋
Bamboo shoots (หน่อไม้, Nor Mai) are the young, tender sprouts of bamboo plants, commonly used in Thai and other Asian cuisines. They have a crisp texture and a mild, slightly earthy flavor, which makes them perfect for absorbing the rich flavors of curries, stir-fries, and soups.
Types of Bamboo Shoots in Thai Cooking:🥣
✔ Fresh Bamboo Shoots – Usually boiled before cooking to remove bitterness. ✔ Fermented Bamboo Shoots (หน่อไม้ดอง, Nor Mai Dong) – Tangy and slightly sour, often used in Isaan dishes. ✔ Canned Bamboo Shoots – Convenient and pre-cooked, but may need rinsing to remove any briny taste. ✔ Dried Bamboo Shoots – Soaked before cooking, commonly used in stews.
How to Use Bamboo Shoots in Thai Cooking:☝️
✔ Curries – Like Thai Bamboo Shoot Curry (แกงหน่อไม้) or Green Curry ✔ Stir-fries – Cooked with chili and basil in a spicy Thai stir-fry ✔ Soups – Added to Tom Yum or Isaan-style bamboo shoot soup ✔ Salads – Mixed with herbs and spicy dressing, like Soop Nor Mai
Best Meats for Thai Bamboo Shoot Curry 🍛🔥
Bamboo shoots pair well with a variety of meats in Thai Bamboo Shoot Curry – Gaeng Nor Mai. Here are some delicious options:
🐔 Chicken – A classic choice! Chicken absorbs the curry flavors beautifully and stays tender. 🐷 Pork – Especially pork belly or sliced pork adds a rich, slightly fatty taste that balances well with spicy curries. 🐮 Beef – Works well in slow-cooked curries for a deep, robust flavor. 🦆 Duck – A luxurious option that adds a rich, gamey taste to red curry versions. 🐟 Fish – A lighter alternative, great for clear broth or Isaan-style fermented fish curry. 🦐 Shrimp/Prawns – A seafood-friendly option, best with coconut milk-based curries. 🌱 Tofu & Mushrooms – Perfect for a vegetarian or vegan twist, keeping all the flavor without the meat!
What Do Bamboo Shoots Taste Like? 🌱
Bamboo shoots have a mild, earthy, and slightly sweet flavor with a crunchy and tender texture. Their taste can vary depending on how they are prepared:
✔ Fresh Bamboo Shoots – Slightly sweet, earthy, and crisp. Must be boiled to remove bitterness. ✔ Canned Bamboo Shoots – Milder, slightly briny, and softer in texture. ✔ Fermented Bamboo Shoots (หน่อไม้ดอง, Nor Mai Dong) – Tangy, slightly sour, and umami-rich. Used in Isaan dishes. ✔ Dried Bamboo Shoots – More concentrated in flavor, slightly smoky, and chewy when rehydrated.
When cooked in Thai curries, stir-fries, or soups, bamboo shoots absorb the rich, spicy, and aromatic flavors of the dish while adding a pleasant crunch!
Bamboo shoots take center stage in this curry, bringing a tender crunch that soaks up all the rich, flavorful red curry sauce. Want to pack in more veggies? Go for it! The creamy coconut sauce is incredibly versatile and works with just about anything you have in your kitchen.
Oh, and let's be real—a side of fluffy jasmine rice is a must! You'll want every last drop of that spicy, saucy goodness. 🍛🔥😊 So now, let's cook it!
Thai Bamboo Shoot Curry (Gaeng Phed Nor Mai)
Prep time
10 minutes
Cook time
10 minutes
Serves
3
Ingredients
Steps
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Cooking Thai Bamboo Shoot Curry (Gaeng Phed Nor Mai):
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If using fresh bamboo shoots, boil them for 20–30 minutes, then drain and rinse. If using fermented bamboo shoots, slice them and rinse well before cooking for a couple times.
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Slice chicken into bite sizes.
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In a pot, heat half of the coconut milk over medium heat until it starts to thicken and become fragrant.
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Stir in red curry paste and cook until aromatic.
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Add the sliced chicken and stir until it's lightly cooked.
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Pour in the rest of the coconut milk and water.
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Add the bamboo shoots and let it simmer for a few minutes.
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Add palm sugar and fish sauce. Adjust to taste.
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Toss in the kaffir lime leaves, red chili slices, and basil leaves. Stir well and let it cook for another 1–2 minutes. Turn off the heat and serve hot with jasmine rice! 🍚🔥
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Nutritional info
% of daily valueCalorie Breakdown
Protein
318 cal
Fat
1095 cal
Carbs
218 cal
🔥Tips🔥
How to Use Fresh Bamboo Shoots in Thai Bamboo Shoot Curry 🌱🍛
- Using fresh bamboo shoots? 🎋No problem! Just follow these simple steps to prep them before adding them to your curry. First, pick young, tender shoots—you want them firm but not tough. Peel off the hard outer layers until you reach the soft core, then slice them however you like—thin strips, matchsticks, or bite-sized pieces. To remove any bitterness, boil them for 20–30 minutes, then drain and rinse with fresh water. That's it! Now they're ready to soak up all that delicious curry goodness.
- If the curry is too spicy for you 🌶️, you can add more water as needed.
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