Chicken and Bamboo-Shoot Yellow Curry with Roti

Ingredients

• 1 litre coconut cream (4 cups)
• 2 litres coconut milk (8 cups)
• 4 kg chicken thigh fillets, skin on, or small chicken pieces
• 1 butternut pumpkin (about 1kg), cut into 5cm pieces
• 135 gm shaved light palm sugar (½ cup)
• 125 ml fish sauce (½ cup)
• 150 gm tamarind pulp, mixed with 125ml hot water and strained through a fine sieve
• 20 kaffir lime leaves, torn
• To serve: Thai basil, lime wedges, roasted cashews, shaved red shallots and steamed jasmine rice
• Roti
• 1 kg plain flour (6 2/3 cups)
• 600 gm coconut oil, melted and cooled to room temperature (see note)
• 80 gm margarine
• Curry paste
• 2 tbsp coriander seeds, dry-roasted
• 12 cardamom pods, dry-roasted
• 1 tsp cumin seeds, dry-roasted
• 1 tsp white peppercorns
• 10 long red chillies, coarsely chopped
• 30 small dried red chillies, soaked in warm water for 30 minutes, drained
• 20 garlic cloves
• 12 red shallots
• 150 gm fresh turmeric (8cm piece)
• 30 gm (6cm piece galangal (30 gm ()
• Thinly peeled rind of ½ kaffir lime
• 2 tbsp shrimp paste, roasted (see note)
• 3 coriander roots, scraped