Ingredients

Ingredients For the tamarind paste (for use in the curry)

• 30-55g/1-2oz dried tamarind pulp, from a block

• hot water, to cover

For the red curry paste

• 10-12 dried, hot red chillies (of the long, cayenne variety)

• 140g/5oz shallots, chopped

• 5 garlic cloves, peeled and chopped

• 3 thin slices peeled fresh galangal, or fresh ginger

• 1 tbsp fresh lemongrass that has been thinly sliced, crossways

• 6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)

• 1 thin slice of fresh kaffir lime rind, about 4cm x 0.5cm/1½in x ¼in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)

• ½ tsp freshly ground white pepper

• ¼ tsp shrimp paste, or 2 anchovies from a can, chopped

• ½ tsp ground cumin

• ½ tsp ground coriander

• 2 tbsp bright red paprika

For the curry

• 450g/1lb boned and skinned chicken breasts

• 2 tbsp vegetable or groundnut oil

• 400ml/14fl oz can of coconut milk, left undisturbed for three hours or more

• 5 tbsp red curry paste

• 140g/5oz sliced bamboo shoots from a can, drained and rinsed

• 4 fresh kaffir lime leaves or 1 tsp lemon zest

• 2 tbsp fish sauce, or to taste

• 1 tsp thick tamarind paste or lemon juice

• 1 tsp palm sugar or brown sugar

• 15-20 fresh Thai (holy) basil leaves or ordinary basil leaves

Description

Recipe Uses 30-55g/1-2oz Dried Tamarind Pulp, From A Block, Hot Water, To Cover, 10-12 Dried, Hot Red Chillies (of The Long, Cayenne Variety),...

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