Galangal & Tamarind Vegan Green Curry with Bamboo Shoots
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 thai-inspired asian (vegan) ready in about 27 minutes pairs green curry paste, tamarind paste, sliced 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.
Ingredients
- 3 tbsp green curry paste
- 1 tbsp tamarind paste
- 1 cup, sliced bamboo shoots
- 6 kaffir lime leaves
- 2 tbsp coconut oil
- 2 cups, chopped baby bok choy
- 1/2 cup, sliced red bell peppers
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Galangal & Tamarind Vegan Green Curry with Bamboo Shoots take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Galangal & Tamarind Vegan Green Curry with Bamboo Shoots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green curry paste from drying out.
Can I substitute ingredients in Galangal & Tamarind Vegan Green Curry with Bamboo Shoots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Galangal & Tamarind Vegan Green Curry with Bamboo Shoots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Galangal & Tamarind Vegan Green Curry with Bamboo Shoots vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Thai come through in every bite.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
