Best 6 Shrimp And Bamboo Shoot Curry Recipes

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Shrimp and bamboo shoot curry is a delectable and flavorful dish that combines the delicate taste of shrimp with the crunchy texture of bamboo shoots. It is a popular dish in many Asian cuisines, particularly in Thailand, Vietnam, and India. The combination of these two main ingredients creates a unique and satisfying meal that is sure to please any palate. The curry is typically made with a coconut milk base, which adds a creamy and rich flavor to the dish. Other common ingredients include ginger, garlic, lemongrass, and various spices, which give the curry its distinct aroma and taste. This flavorful dish can be served with a variety of accompaniments, such as rice, noodles, or bread.

Let's cook with our recipes!

SHRIMP AND BAMBOO SHOOT CURRY



Shrimp and Bamboo Shoot Curry image

Make and share this Shrimp and Bamboo Shoot Curry recipe from Food.com.

Provided by FLKeysJen

Categories     Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs medium shrimp, peeled and deveined
2 tablespoons lemon juice
1 teaspoon salt
4 tablespoons peanut oil or 4 tablespoons corn oil
1 medium onion, finely chopped (3/4 cup)
4 garlic cloves, finely chopped
1 inch fresh ginger, finely chopped
3/4 cup chopped fresh tomatoes or 3/4 cup chopped canned tomato
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 tablespoon hot red chili pepper flakes (or less to taste)
4 cups fresh bamboo shoots, sliced into thin julienne strips (can substitute canned)
1 cup fresh coconut milk (or 1 cup canned coconut milk plus 1/2 cup plain water)
3 tablespoons chopped fresh coriander, for garnish

Steps:

  • Marinate the shrimp in the lemon juice and salt for 1 hour.
  • Heat the oil in a pan (a dekshi in Calcutta), add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.
  • Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.
  • Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.
  • Serve warm with white rice and a variety of table chutneys and pickles.

Nutrition Facts : Calories 413.4, Fat 19.3, SaturatedFat 9.5, Cholesterol 191, Sodium 1292.7, Carbohydrate 37.7, Fiber 3.7, Sugar 30.1, Protein 24.7

MIXED SEAFOOD CURRY WITH BAMBOO SHOOTS



Mixed Seafood Curry With Bamboo Shoots image

My boyfriend and I frequent this thai restaurant in Aurora Ontario. I once ordered their Bamboo Squid, and when I got home, I made some revisions and came up with my own version. I am not so good at cooking with measurements, The way I cook is by tasting, adding a lil here and there ;-) Enjoy!

Provided by alenaellen

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 medium onion, sliced thinly
3 garlic cloves, minced
1 fresh ginger, sliced into strips
400 g squid
600 g frozen shrimp, head on
400 ml coconut cream
1 tablespoon fish sauce
2 tablespoons olive oil
1 piece chicken bouillon
1 pinch sugar
1 teaspoon curry powder
1 pinch dried chili pepper flakes
1 (580 ml) can bamboo shoots
200 g string beans, ends snapped

Steps:

  • Heat oil in wok, and saute garlic, onion and ginger.
  • Add frozen squid and saute, then add shrimps and fish sauce; set aside.
  • In the same wok, add string beans and bamboo shoots.
  • Add coconut cream, and if you want a thinner consistency, you can dilute with water.
  • Let it boil and add chicken bouillon.
  • Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
  • Place on top of hot jasmine rice and serve.

Nutrition Facts : Calories 595.3, Fat 32, SaturatedFat 21.2, Cholesterol 525.5, Sodium 797.3, Carbohydrate 25.7, Fiber 7, Sugar 12.4, Protein 54.2

COCONUT-STEWED BAMBOO SHOOTS WITH SHRIMP (GINATAANG TAMBO)



Coconut-Stewed Bamboo Shoots With Shrimp (Ginataang Tambo) image

Dressing seafood in coconut milk is a classic way of cooking it, writes Nicole Ponseca in her book, "I Am a Filipino." Here, shrimp are quickly sautéed in a heady coconut milk sauce laced with onion, ginger and slivers of red chile. Slippery pieces of bamboo shoot (canned, or fresh if you can find it) add texture and a gentle earthiness.

Provided by Melissa Clark

Categories     dinner, for two, lunch, quick, weekday, seafood, vegetables, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons neutral oil, such as sunflower or canola
1 tablespoon minced garlic
2 red chiles, preferably bird's-eye, chopped
2 tablespoons minced fresh ginger
2 tablespoons minced white onion (about 1/4 of a small onion)
2 cups full-fat coconut milk
1 pound peeled jumbo shrimp
1 teaspoon Asian fish sauce
1 cup canned bamboo shoots, drained and cut into strips (or substitute fresh, blanched bamboo shoots if possible)
Kosher salt, as needed
Black pepper, as needed
Cooked white rice, for serving

Steps:

  • Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
  • Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
  • Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 22 grams, Sodium 780 milligrams, Sugar 2 grams, TransFat 0 grams

THAI SHRIMP CURRY WITH A KICK



Thai Shrimp Curry with a Kick image

Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!

Provided by Kim's Cooking Now

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 30m

Yield 4

Number Of Ingredients 18

24 uncooked large shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
½ cup finely diced red onion
3 cloves garlic, minced
2 teaspoons freshly grated gingerroot
1 lime, juiced
1 (8 ounce) package sliced fresh mushrooms
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 cup chicken broth
¼ teaspoon crushed red pepper flakes
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
8 leaves Thai basil, chopped
1 teaspoon curry powder
¼ cup chopped fresh cilantro
1 lime, quartered

Steps:

  • Sprinkle shrimp with salt and cayenne pepper.
  • Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
  • Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
  • Serve with a lime wedge and garnish with cilantro, if desired.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g

CURRY SHRIMP AND RICE



Curry Shrimp and Rice image

My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. -Angela Spengler, Niceville, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

2 tablespoons butter
1/2 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced potatoes, drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (13.66 ounces) coconut milk
1 can (8 ounces) bamboo shoots, drained
1 tablespoon curry powder
1 to 3 teaspoons Thai red chili paste, optional
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces peeled and deveined cooked shrimp (61-70 per pound)
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Lime wedges and fresh basil

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

Nutrition Facts : Calories 354 calories, Fat 13g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1112mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

Tips:

  • Use fresh ingredients, especially shrimp and bamboo shoots, for the best flavor and texture.
  • If you can't find fresh bamboo shoots, you can use canned or jarred bamboo shoots, but be sure to rinse them thoroughly before using.
  • To save time, you can use pre-cooked shrimp.
  • Adjust the amount of curry powder to your taste. If you like a milder curry, use less curry powder. If you like a spicier curry, use more curry powder.
  • Serve the curry with rice, naan, or roti.

Conclusion:

Shrimp and bamboo shoot curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give shrimp and bamboo shoot curry a try!

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