Ingredients

Slice the bamboo shoots into bite-sized pieces, soak in salt, boil in water, and drain to reduce bitterness.

Add a little coconut milk and curry paste to a pan, cook until the coconut milk dries up, then gradually add more coconut milk, cooking until dry 2-3 times until the curry paste is fragrant and the coconut oil separates.

Once fragrant and the oil separates, season with fish sauce, palm sugar, and seasoning powder. Adjust the taste as desired.

Add the pork and stir-fry until tender.

Once ready, add the fresh bamboo shoots and stir-fry.

Add the remaining coconut milk and simmer over medium heat until done.

Add kaffir lime leaves, basil, and red chilies.

Turn off the heat, serve in a bowl with hot steamed rice.

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