Thai Bamboo Shoot Curry (Gaeng Phed Nor Mai)
By Sho @ Hungry for Thai
on
Feb 11th 2025 
Prep time
10 minutes
Cook time
10 minutes
Serves
3
Ingredients: Bamboo Shoots , Chicken, Red Curry Paste , Coconut milk, Water, Palm Sugar, Fish Sauce, Kaffir Lime Leaves, Basil Leaves, Red Chili Peppers Sliced
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.
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Table of Contents
You know how much I love bringing you delicious, authentic Thai flavors, and today's recipe is no exception!
If you're a fan of those vibrant, aromatic curries, you're going to absolutely adore this.
We're diving into the heart of Thai cuisine with an Authentic Thai Bamboo Shoot Curry, also known as Gaeng Phed Nor Mai.
Now, when we talk about Thai curries, often the first thing that comes to mind are the famous Thai Red Curry and Thai Green Curry .
And guess what? This recipe is a fantastic way to showcase just how amazing bamboo shoots are in both!
You've probably seen bamboo shoots in Thai green curry or even bamboo shoots in Thai red curry at your favorite restaurant, and today, you'll learn to make them perfectly at home.
They add such a unique, slightly crunchy texture and absorb all those incredible curry flavors.
For this particular thai bamboo shoot curry, we're going with a rich and spicy red curry base, but you could totally adapt this for a green curry bamboo shoots version too!
This isn't just any bamboo shoot curry; it's a true taste of Thailand.
This Gaeng Phed Nor Mai really lets the bamboo shoots shine as the star alongside your protein of choice.
So, get ready to transport your taste buds straight to Thailand!
This curry is rich, spicy, aromatic, and slightly sweet. The bamboo shoots add a unique texture and absorb the flavors beautifully.
Thai Bamboo Shoot Curry is a spicy and flavorful Thai red curry made with bamboo shoots.
This recipe is surprisingly straightforward and incredibly rewarding. Let's get cooking!
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.
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.
Why You’ll Love This Thai Bamboo Shoot Curry Recipe💗
- Authentic and full of Thai flavor
- Rich, spicy, and comforting—like a Thai grandma made it
- Packed with crunchy bamboo shoots that soak up curry sauce beautifully
- Easy to adapt to vegetarian or vegan
- Perfect if you’re craving either bamboo shoots in Thai red curry or green curry!
How to Cook Thai Bamboo Shoot Curry
- In a pot, heat half the coconut milk over medium heat until it thickens and becomes fragrant.
- Stir in the red curry paste and cook until aromatic.
- Add the sliced chicken and stir until lightly cooked.
- Pour in the remaining coconut milk and water.
- Add the bamboo shoots and simmer for a few minutes.
- Stir in palm sugar and fish sauce, adjusting to your taste.
- Toss in kaffir lime leaves, red chili slices, and basil leaves. Cook for 1-2 minutes more, then turn off the heat.
What to Serve With
Looking for the perfect sides to round out your meal? Here are some tasty ideas:
🥗 Starter: Thai Spring Rolls or Som Tum (Green Papaya Salad)
🥩 Main Course: Pair with Stir-Fried Vegetables
🍛 Side Dish: Steamed jasmine rice or Thai sticky rice to soak up that spicy curry sauce
🍰 Dessert: Thai Mango Sticky Rice or Coconut Tapioca Pudding for a cooling finish
If you love Thai curries, try my Green Chicken Curry – Authentic Thai Curry or 30-Minute Pumpkin Curry (Vegetarian & Vegan).
Bamboo shoots take center stage in this curry, bringing a tender crunch that soaks up all the rich, flavorful red curry sauce.
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!
FAQs
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.
✔ 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.
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!
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!
I can't wait for you to try this! Let me know in the comments if you've made an Authentic Thai Bamboo Shoot Curry is a new adventure for you.
Happy cooking!
Thai Bamboo Shoot Curry (Gaeng Phed Nor Mai)
Prep time
10 minutes
Cook time
10 minutes
Serves
3
Ingredients
Steps
-
Cooking Thai Bamboo Shoot Curry (Gaeng Phed Nor Mai):
-
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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