Gaeng Nor Mai Recipe

[Xeth_]

Hey, food enthusiasts! Today, we're thrilled to share a unique and flavorful Thai dish – Gaeng Nor Mai, also known as Bamboo Shoot Curry. This dish is celebrated for its tender bamboo shoots simmered in a fragrant curry broth, showcasing the essence of Thai cuisine's rich and aromatic flavors. Let's explore this delightful recipe together!

Ingredients:​

For the Curry Paste:​

• 5-6 dried red chilies, soaked and deseeded
• 4 cloves garlic
• 2 shallots, chopped
• 1 thumb-sized piece of galangal, sliced
• 1 thumb-sized piece of turmeric, sliced (or 1 teaspoon turmeric powder)
• 1 stalk lemongrass, thinly sliced
• 1 teaspoon shrimp paste
• 1 tablespoon fish sauce

For the Curry:​

• 2 cups bamboo shoots, sliced (fresh or canned)
• 400ml coconut milk
• 2 cups chicken or vegetable broth
• 1 tablespoon palm sugar (or brown sugar)
• 2 tablespoons fish sauce (adjust to taste)
• 4-5 kaffir lime leaves, torn
• Thai basil leaves, for garnish
• Fresh cilantro leaves, for garnish

Instructions:​

1. Prepare the Curry Paste:
   • In a mortar and pestle or food processor, pound or blend together dried red chilies, garlic, shallots, galangal, turmeric, lemongrass, shrimp paste, and fish sauce until it forms a smooth paste. Set aside.
2. Cook the Curry:
   • In a large pot or wok, heat a bit of vegetable oil over medium heat.
   • Add the prepared curry paste to the pot and stir-fry for 2-3 minutes until fragrant.
3. Add Bamboo Shoots:
   • Add sliced bamboo shoots to the pot and stir to coat with the curry paste.
4. Simmer the Curry:
   • Pour in coconut milk and chicken or vegetable broth. Bring the mixture to a gentle boil.
5. Season the Curry:
   • Stir in palm sugar and fish sauce. Adjust the seasoning to your taste preferences. Let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
6. Finish and Serve:
   • Remove the curry from heat. Stir in torn kaffir lime leaves.
   • Garnish with Thai basil leaves and fresh cilantro leaves.

Serving Suggestion:​

• Serve Gaeng Nor Mai hot with steamed jasmine rice or rice noodles. The tender bamboo shoots in creamy coconut curry are sure to satisfy your cravings for authentic Thai flavors!

Indulge in the aromatic delight of Gaeng Nor Mai and bring the taste of Thailand to your table. Share your culinary adventures with us in the comments below!

 

[itsmepat]

This Gaeng Nor Mai recipe looks intriguing! I've never tried bamboo shoot curry before, but your clear instructions make it seem so doable. The flavors sound amazing—I can't wait to try it and savor all those Thai spices. Thanks for sharing this delicious-looking recipe!

 

[lilbobby]

Gaeng Nor Mai? It's a delicious Thai dish with bamboo shoots cooked in a flavorful broth, packed with aromatic herbs and spices—a culinary adventure worth trying!

 

[Rain]

Hey, food enthusiasts! Today, we're thrilled to share a unique and flavorful Thai dish – Gaeng Nor Mai, also known as Bamboo Shoot Curry. This dish is celebrated for its tender bamboo shoots simmered in a fragrant curry broth, showcasing the essence of Thai cuisine's rich and aromatic flavors. Let's explore this delightful recipe together!

View attachment 4326

Ingredients:​

For the Curry Paste:​

• 5-6 dried red chilies, soaked and deseeded
• 4 cloves garlic
• 2 shallots, chopped
• 1 thumb-sized piece of galangal, sliced
• 1 thumb-sized piece of turmeric, sliced (or 1 teaspoon turmeric powder)
• 1 stalk lemongrass, thinly sliced
• 1 teaspoon shrimp paste
• 1 tablespoon fish sauce

For the Curry:​

• 2 cups bamboo shoots, sliced (fresh or canned)
• 400ml coconut milk
• 2 cups chicken or vegetable broth
• 1 tablespoon palm sugar (or brown sugar)
• 2 tablespoons fish sauce (adjust to taste)
• 4-5 kaffir lime leaves, torn
• Thai basil leaves, for garnish
• Fresh cilantro leaves, for garnish

Instructions:​

1. Prepare the Curry Paste:
   • In a mortar and pestle or food processor, pound or blend together dried red chilies, garlic, shallots, galangal, turmeric, lemongrass, shrimp paste, and fish sauce until it forms a smooth paste. Set aside.
2. Cook the Curry:
   • In a large pot or wok, heat a bit of vegetable oil over medium heat.
   • Add the prepared curry paste to the pot and stir-fry for 2-3 minutes until fragrant.
3. Add Bamboo Shoots:
   • Add sliced bamboo shoots to the pot and stir to coat with the curry paste.
4. Simmer the Curry:
   • Pour in coconut milk and chicken or vegetable broth. Bring the mixture to a gentle boil.
5. Season the Curry:
   • Stir in palm sugar and fish sauce. Adjust the seasoning to your taste preferences. Let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
6. Finish and Serve:
   • Remove the curry from heat. Stir in torn kaffir lime leaves.
   • Garnish with Thai basil leaves and fresh cilantro leaves.

Serving Suggestion:​

• Serve Gaeng Nor Mai hot with steamed jasmine rice or rice noodles. The tender bamboo shoots in creamy coconut curry are sure to satisfy your cravings for authentic Thai flavors!

Indulge in the aromatic delight of Gaeng Nor Mai and bring the taste of Thailand to your table. Share your culinary adventures with us in the comments below!

I've never tried Gaeng Nor Mai before, but it looks interesting! I'll have to gather the ingredients and give it a shot. Thanks for sharing the recipe!