Chicken and Bamboo-Shoot Yellow Curry with Roti

Name: Chicken and Bamboo-Shoot Yellow Curry with Roti
Total time: 140 min
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

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for chicken and bamboo-shoot yellow curry with roti and rice.

View full recipe on www.gourmettraveller.com.au

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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