1lb 8oz Chicken Meat
10 Dried Red Chilies
3 Shallots
2 Cloves Garlic
1 inch Fresh Kha (Siamese Ginger)
1 inch Stalk Lemon Grass
2tsp Chopped Coriander Root
1/4tsp Chopped Mace
1/2tsp Chopped Nutmeg
1/2tsp Chopped Kaffir Lime Peel
1tsp Roasted Coriander Seede
1tsp Roasted Cumin Seeds
2tbsp Shrimp Paste
1tsp Salt
1/2tsp Freshly Ground Black Pepper
1/4 Cup Cooking Oil
4oz Bamboo Shoots
2 1/3 Cup Thick Coconut Milk
Fresh Coriander Leaves (To Garnish)
Remove the skin and cut the chicken meat into small pieces. Soak the chilies in hot water to soften. Chop the chilies, shallots, garlic, ginger and lemon grass and place in a mortar, together with the coriander root, mace, nutmeg, lime peel, coriander seeds, cumin seeds, shrimp paste, salt and pepper, then pound until smooth. Heat the oil in a wok and stir fry the spice paste for 3-5 minutes, then add the chicken meat and cool for a further minute. Cut the bamboo shoots into strips and add th the wok. Pour in the coconut milk, stir to blend thoroughly and bring slowly to a boil. Continue to cook over a moderate heat until the chicken is tender, then transfer to a serving dish and garnish with fresh coriander leaves.