Kaeng Nor Mai | FoodieAtlas

Ingredients

For the Curry:
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pound (450g) bamboo shoots, sliced (fresh or canned)
1 cup coconut milk
2 cups vegetable or chicken broth
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1 cup sliced mushrooms (optional)
1 cup cherry tomatoes, halved (optional)
Fresh basil or cilantro, for garnish

Instructions

Prepare the Base

Heat Oil

In a large pot, heat the vegetable oil over medium heat.

Cook Aromatics

Add the chopped onion, minced garlic, and minced ginger. Saut√© until the onion is translucent and fragrant.

Cook the Curry

Add Curry Paste

Stir in the red curry paste and cook for another 1-2 minutes until fragrant.

Add Bamboo Shoots

Add the sliced bamboo shoots and stir to coat with the curry paste.

Add Broth and Coconut Milk

Pour in the vegetable or chicken broth and coconut milk. Stir to combine and bring to a simmer.

Season

Add the fish sauce and palm sugar (or brown sugar). Stir to dissolve the sugar and adjust seasoning as needed.

Add Vegetables

If using mushrooms and cherry tomatoes, add them to the pot. Simmer for 10-15 minutes, or until the vegetables are tender and the flavors are well blended.

Finish and Serve

Garnish

Garnish with fresh basil or cilantro before serving.