Cut bamboo shoots in half, throw away the hard ends and set aside the buds. Mix coconut milk, water and curry paste in a wok or in a large frying pan. Bring them to the boil, re moving from time to time.
Add the onion and kaffir lime leaves and let it continue to cook for 3 minutes
Pour the potatoes and squash into the wok and leave to cook over medium heat for 8 minutes or until the pumpkin is almost made. Add the green beans, pepper, courgettes and let them simmer another 5 minutes. Add half a cup of water if the curry is too thick. It sanes bamboo shoots and basil. Season with fish sauce, lime juice and sugar. Serve with steamed rice.
Bamboo shoots or tips can be purchased in brine, packaged in cans or jars.
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