Malay young bamboo shoot yellow curry

Name: Malay young bamboo shoot yellow curry
Prep time: 10m
Cook time: 20m
Yield: 2
Cuisine: Malaysian

This ethnic Malaysian preparation uses bamboo shoots as the main ingredient. It is spiced up with curry paste and chillies

Cuisine:Malaysian

Cook time:20m

Prep time:10m

Servings:2

1 tbsp oil

50gm chopped garlic

4-5 bird's eye red chillies, slit

1 tbsp Malay yellow curry paste

1 ¼ can unsweetened coconut milk

1 small zucchini, cut into juliennes approximately 2-inches long and 1/8-inch thick

500gm bamboo shoots, cut into strips

1. Heat oil in a large soup pot or a saucepan over medium high heat. Add garlic, slit chillies and curry paste.

2. While stirring the mixture, mash it with the back of a spoon. After a minute, add coconut milk and stir.

3. Bring to a boil and then turn down heat to let it simmer for 10 minutes, stirring occasionally.

4. Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently.

Serve hot with steamed jasmine rice.

Recipe courtesy: Chef Gurpreet Singh Mehta, Dhow Palace Hotel Dubai

Image and recipe: GN Archives

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