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Kaeng Nor Mai releases an aromatic blend of coconut and curry as tender bamboo shoots simmer in creamy, spiced sauce. This quintessential Laotian curry celebrates bamboo shoots, a prized ingredient in Southeast Asian cooking. Served at home tables and restaurants throughout Laos, Kaeng Nor Mai is the curry of everyday comfort and celebration. The delicate texture of bamboo paired with rich coconut creates a perfectly balanced dish.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is translucent and fragrant.
Stir in the red curry paste and cook for another 1-2 minutes until fragrant.
Add the sliced bamboo shoots and stir to coat with the curry paste.
Pour in the vegetable or chicken broth and coconut milk. Stir to combine and bring to a simmer.
Add the fish sauce and palm sugar (or brown sugar). Stir to dissolve the sugar and adjust seasoning as needed.
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.
Garnish with fresh basil or cilantro before serving.
Serve the Kaeng Nor Mai hot with steamed rice or as a side dish.
Kaeng Nor Mai is a traditional Laotian bamboo shoot curry simmered in coconut milk with red curry paste, garlic, ginger, and aromatics. It's a beloved comfort curry with tender bamboo shoots in a creamy, aromatic sauce.
Kaeng Nor Mai is a classic Laotian curry found throughout the country. Bamboo shoots are celebrated in Lao cuisine, and this curry represents the essence of traditional home cooking.
The curry combines bamboo shoots with coconut milk, red curry paste, onion, garlic, ginger, and fish sauce. Optional additions include mushrooms and cherry tomatoes for depth.
Toast your curry paste in oil first, use full-fat coconut milk, blanch fresh bamboo shoots briefly before adding, and simmer gently to allow flavors to meld without overcooking the vegetables.
Serve Kaeng Nor Mai with steaming sticky rice or jasmine rice, fresh vegetables, and lime wedges for squeezing. A cooling side dish balances the warm curry beautifully.