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Chicken And Bamboo-shoot Yellow Curry With Roti And Rice
GOURMET TRAVELLER29Ingredients
2Hours
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Ingredients
US|METRIC
18 SERVINGS
- 1 liter coconut cream
- 2 liters coconut milk
- 4 kilograms chicken thigh fillets (skin on, or small chicken pieces)
- 1 pumpkin (butternut, about 1kg, cut into 5cm pieces)
- 135 grams palm sugar (shaved light)
- 125 mL fish sauce
- 150 grams tamarind pulp (mixed with 125ml hot water and strained through a fine sieve)
- 20 kaffir lime leaves (torn)
- thai basil
- lime wedges
- roasted cashews
- shallots (shaved red, optional)
- jasmine rice (steamed, optional)
- 1 kg plain flour
- 600 grams coconut oil (melted and cooled to room temperature, see note)
- 80 grams margarine
- 2 Tbsp. coriander seeds (dry-roasted)
- 12 cardamom pods (dry-roasted)
- 1 tsp. cumin seeds (dry-roasted)
- 1 tsp. white peppercorns
- 10 red chillies (long, coarsely chopped)
- 30 red chillies (small dried, soaked in warm water for 30 minutes, drained)
- 20 garlic cloves
- 12 shallots (red)
- 150 grams fresh turmeric (8cm piece)
- 30 grams galangal (6cm piece)
- 1/2 kaffir lime (Thinly peeled rind)
- 2 Tbsp. shrimp paste (roasted, see note)
- 3 coriander roots (scraped)
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