Thai red curry with bamboo shoots

Thai red curry with bamboo shoots: a creamy coconut curry with red curry paste, bamboo shoots, red pepper, soya bean sprouts, lime and fresh coriander.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 410 kcal per serving
• Protein: 8 g
• Fat: 28 g
• Carbs: 28 g

Ingredients

• 1 tin (400 ml) full-fat coconut milk
• 2-3 tbsp red Thai curry paste (vegan, without added sugar or seed oils)
• 100 g soya bean sprouts
• 1 small tin (about 175 g) bamboo shoots
• 100 g mangetout
• 1 red pepper
• ½ bunch of coriander
• 1 tbsp soy sauce

Method

You’ll need: wok · saucepan · chopping board · knife · wooden spoon · ladle

1. Heat a wok or pan well. Add the solid layer of the coconut milk and fry the red curry paste in it, stirring, until it smells intensely fragrant.
2. Pour in the rest of the coconut milk and stir until smooth. That gives you a creamy curry base.
3. Add the red pepper and bamboo shoots to the curry. Lower the heat and simmer briefly until the veg is soft but still has a slight crunch.
4. Add the soya bean sprouts and let them heat through briefly. Season to taste with soy sauce and lime juice; if you like it milder and rounder, stir in a little maple syrup.
5. Finally, roughly chop the coriander. Leave the curry to rest briefly so the flavours come together.
6. Ladle into bowls and serve with the coriander.

Good to know

This curry is quick, creamy and pleasantly spicy. The bamboo shoots bring bite, and the coconut milk makes everything round and smooth.

Swaps

100 g maple syrup (or honey, if it doesn't need to be vegan) → 1–2 tbsp coconut sugar or 2–3 finely chopped dates (far less sugar overall, more minerals) 1 tbsp soy sauce → coconut aminos or a smaller amount of tamari (usually less salt; tamari is often wheat-free) 2–3 tbsp red Thai curry paste → a curry paste with no sugar or additives on the label, toasted in coconut oil (fewer additives) 100 g soya bean sprouts → broccoli or mangetout (more fibre and vitamin C)

Allergens

Soy sauce and soya bean sprouts contain soya. Depending on the product, red curry paste may contain chilli or crustacean or fish ingredients, so check the label – and choose one without seed oils or added sugar. Season mildly for children. In pregnancy, don't eat the sprouts raw – cook them until piping hot. Contains: gluten (soy sauce).

Frequently asked questions

What's in bamboo shoots, nutritionally?

Bamboo shoots provide fibre and some potassium, with few calories. They also contain small amounts of B vitamins and plant compounds.

What kind of fat is in coconut milk?

Coconut milk mainly contains saturated fat, including medium-chain fatty acids. It suits the curry well in terms of flavour, but it doesn't contain any meaningful amount of omega-3 fatty acids.

What do red pepper and lime bring to this curry?

Red pepper provides a lot of vitamin C and carotenoids, and lime juice mainly adds vitamin C and acidity. Both lift the flavour and balance the rich coconut base.

Do sprouts suit everyone?

Many people get on fine with them, but raw or only briefly heated sprouts can cause wind if your gut is sensitive. If that's you, simply cook them a little longer – and in pregnancy, always cook sprouts until piping hot.

How salty is soy sauce, nutritionally speaking?

Soy sauce contains a lot of sodium and shapes the flavour strongly. If you're watching your salt, use it more sparingly and add extra depth with lime juice instead.

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