400g      sliced meat of your choice such as Chicken, Pork, Beef or Fish*

2 tbsp    Thai green curry paste

1 cup     coconut milk, approximate

1 cup     bamboo shoot, drained

1 cup     vegetables of your choice (Suggestions: Green beans, thick slices of zucchini, small Thai eggplants)

½ cup    water or chicken stock

1 tbsp    fish sauce

2 tsp      palm sugar

1 tbsp    vegetable oil

2           kaffir lime leaves

5           basil leaves

*2 tbsp  pickled rhizome (krachai) - if you chose fish for the dish.



1. Heat oil over medium heat, fry green curry paste for about a minute until it becomes aromatic.

2. Add meat stirring constantly then add coconut milk and water and bring to the boil.

3. Add bamboo and vegetables, kaffir lime leaves  and pickled rhizome.

4. Add fish sauce and palm sugar. Simmer, uncovered, for  5 minutes or until the vegetables are cooked.

5. Sprinkle with fresh basil just before  serving.

6. Serve with steamed rice or over Thai noodles for curry if you prefer.


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