Chicken and bamboo-shoot yellow curry with roti and rice

coconut cream (4 cups)

coconut milk (8 cups)

chicken thigh fillets, skin on, or small chicken pieces

butternut pumpkin (about 1kg), cut into 5cm pieces

gm shaved light palm sugar (½ cup)

fish sauce (½ cup)

gm tamarind pulp, mixed with 125ml hot water and strained through a fine sieve

kaffir lime leaves, torn

To serve: Thai basil, lime wedges, roasted cashews, shaved red shallots and steamed jasmine rice

plain flour (6 2/3 cups)

gm coconut oil, melted and cooled to room temperature (see note)

gm margarine

coriander seeds, dry-roasted

cardamom pods, dry-roasted

cumin seeds, dry-roasted

white peppercorns

long red chillies, coarsely chopped

small dried red chillies, soaked in warm water for 30 minutes, drained

garlic cloves

red shallots

gm fresh turmeric (8cm piece)

gm (6cm piece galangal (30 gm ()

Thinly peeled rind of ½ kaffir lime

shrimp paste, roasted (see note)

coriander roots, scraped