Vegetarian Kaeng Bai Makham: A Tangy Thai Curry with Bamboo Shoots and Mushrooms

 

Introduction
Kaeng Bai Makham (แกงใบมะขาม) is a traditional Thai curry known for its tangy, slightly sweet, and savory flavors. This vegetarian version replaces meat with bamboo shoots (no mai farang) and mushrooms (het), offering a hearty and aromatic dish. Perfect for those who love bold Thai flavors, this recipe stays true to its roots while being plant-based.

Ingredients

Curry Paste (Nam Prik Kaeng Bai Makham)

• 5-6 dried Thai chilies (adjust for spice preference)
• 1 tbsp chopped lemongrass
• 1 tbsp chopped galangal
• 1 tbsp chopped kaffir lime zest
• 1 tsp chopped coriander root
• 3-4 cloves garlic
• 3-4 shallots
• 1 tsp shrimp paste (optional, omit for vegan version)
• 1 tsp salt

Curry Ingredients

• 1 cup young bamboo shoots (no mai farang), sliced
• 1 cup mixed mushrooms (oyster, shiitake, or straw mushrooms)
• 4-5 makrut lime leaves (bai makrut), torn
• 1 tbsp tamarind paste (or substitute with fresh tamarind pulp)
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp soy sauce (or vegetarian fish sauce)
• 2 cups coconut milk > Making coconut milk at home
• 2 cups water or vegetable broth

Garnish

• Fresh Thai basil
• Sliced red chili (for extra heat)

Instructions

1. Prepare the Curry Paste

• Soak dried chilies in warm water for 10 minutes to soften.
• Blend all curry paste ingredients into a smooth paste using a mortar and pestle or food processor.

2. Cook the Curry

• Heat a pot over medium heat and add ½ cup of coconut milk. Simmer until it thickens slightly.
• Add the curry paste and stir-fry for 2-3 minutes until fragrant.
• Add the remaining coconut milk, water (or broth), bamboo shoots, and mushrooms. Bring to a gentle boil.
• Season with tamarind paste, palm sugar, and soy sauce. Adjust to taste (should be tangy, sweet, and savory).
• Add torn makrut lime leaves and simmer for 10-15 minutes until vegetables are tender.

3. Serve

• Garnish with fresh Thai basil and sliced chilies.
• Best enjoyed with steamed jasmine rice or sticky rice.

Tips & Variations

• Protein Boost: Add tofu or vegetarian protein for extra texture.
• Spice Level: Reduce chilies for a milder version.
• Tamarind Substitute: Use lime juice if tamarind is unavailable (adjust sweetness accordingly).

Why You’ll Love This Dish

• Authentic Flavor: Captures the essence of Thai cuisine with a tangy, herbal profile.
• Vegetarian-Friendly: A satisfying meat-free alternative.
• Versatile: Works with different vegetables like eggplant or pumpkin.

Give this Vegetarian Kaeng Bai Makham a try and experience a deliciously bold Thai curry at home!