Thai white curry

Ingredients

• 2 shallots, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp fresh turmeric (or 1/2 tsp ground turmeric)
• 2-3 Thai bird’s eye chilies, sliced (optional)
• 2 coriander roots (or stems), cleaned
• 2 tbsp peanut oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 can (400ml) coconut milk
• 1 cup chicken or vegetable stock
• 1 tbsp fish sauce (or soy sauce for vegan option)
• 1 tbsp palm sugar (or brown sugar)
• 500g chicken breast or tofu, cut into bite-size pieces
• 1 cup bamboo shoots
• 1 red bell pepper, sliced
• juice of 1 lime (plus extra wedges for garnish)
• fresh Thai basil, for garnish

Directions

1. In a mortar and pestle, pound the shallots, garlic, ginger, turmeric, coriander roots, and chilies (if using) into a paste. For smoother texture, pound longer.
2. In a dry pan, toast the coriander and cumin seeds until fragrant (2–3 minutes). Grind them into a fine powder.
3. Heat peanut oil in a large saucepan over medium heat. Add the curry paste and fry for 4–5 minutes until fragrant. Stir in the ground spices and cook for an additional minute.
4. Add one-third of the coconut milk to the pan and cook for 3–4 minutes, stirring constantly. Add the chicken and coat it in the paste.
5. Pour in the remaining coconut milk, stock, fish sauce, and palm sugar. Simmer over medium heat for 10 minutes.
6. Stir in the bell pepper, bamboo shoots, and lime juice. Simmer for 5–6 minutes until vegetables are tender.
7. Taste and adjust with additional sugar, fish sauce, or lime juice, as needed.
8. Serve hot over rice, garnished with fresh Thai basil and lime wedges.