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
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
Directions
If using tamarind paste
a couple of hours before you want to make the curry (or preferably the night before)
place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry
use boiling water). Soak the tamarind until it's very soft and pliable
for a few hours or preferably overnight.
To obtain the pulp
remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.
For the curry paste
soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.)
Put the soaked chillies
together with their soaking liquid
into the bowl of a food processor
along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste
so freeze or refrigerate what you don't use.
For the curry
cut the chicken breasts crossways into 3mm/1/8in thick slices.
Heat the oil in a wide
preferably non-stick
pan set over a medium-high heat.
Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.
When the pan is hot
add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned.
Reduce the heat to low and add the chicken
bamboo shoots
reserved coconut milk
lime leaves (or lemon zest)
fish sauce
tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.
Just before serving
sprinkle the basil leaves over the curry
stir gently and remove from the heat. Serve with jasmine rice.
