Galangal & Tamarind Vegan Green Curry with Bamboo Shoots

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Thai-inspired curry that honors authentic techniques with fresh galangal and tamarind paste, delivering complex sweet-savory depth without coconut cream for a lighter profile. This Asian recipe (vegan), ready in about 27 minutes, pairs green curry paste, tamarind paste, bamboo shoots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Thai cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 3 tbsp green curry paste and 1 tbsp tamarind paste, stirring for 1 minute until fragrant and oil separates from the paste.
  2. Step 2: Add 1 cup sliced bamboo shoots and 6 kaffir lime leaves. Cook for 3 minutes, stirring constantly, until vegetables are tender-crisp and the curry base is vibrant green.
  3. Step 3: Add 2 cups chopped baby bok choy and 1/2 cup sliced red bell peppers. Stir for 2 minutes until vegetables are just wilted but still bright green—do not overcook.
  4. Step 4: Reduce heat to low and simmer gently for 5 minutes to meld flavors. Discard kaffir lime leaves before serving. Serve over jasmine rice with extra red pepper slices for garnish.

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