Source : the age
Step 1
Melt the coconut oil in a pan over low heat. Cook the ginger and onion, stirring regularly, until soft and fragrant. Stir in the garlic and cook until fragrant. Tip in the curry paste and cook for a minute or until the paste coats the onion and ginger mixture and begins to pull away from the sides of the pan.
Step 2
Toss in the chicken and cook until lightly browned on all sides. Pour in the coconut milk and tip in the potato, then cover and simmer for 30 minutes or until the potato is tender enough to pierce with a fork and the sauce has reduced and thickened. You may need to add 100ml-150ml of water if the sauce is thickening too rapidly.
Step 3
Stir through the palm sugar, fish sauce, makrut leaves and bamboo shoots. Simmer uncovered for another 2-3 minutes to let the flavours marry. Taste the sauce – it should be a perfect balance of salty, sweet and spicy. Remove from the heat and transfer the mixture into a large baking or pie dish.
Step 4
Preheat the oven to 180C fan-forced (200C conventional).
Step 5
Gently separate the thawed roti sheets. Tear them into generous pieces, then haphazardly layer them over the curry filling. You want big bits, small bits, wrinkles and folds.
Step 6
Transfer the dish to the oven and bake for 20-25 minutes, or until the roti topping is puffed, deeply golden brown and crisp. Scatter generously with fried shallots and crispy fried ginger before serving.
