Beat the sour cream, curry powder, salt and sugar.
Leave for 15 minutes to allow the flavors to combine.
Drain the bamboo shoots and slice thinly.
Cut the peach halves into strips and mix with the sliced bamboo shoots.
Mix the rest of the spices and the chopped mint into the sauce.
Place the bamboo shoots and peaches in a serving bowl.
Pour over the sauce and toss all the ingredients together until evenly coated in the sauce.
Allow to chill for 20 minutes before serving.