Dried red chilies, soaked in warm water for 10 minutes
to soften, deseeded and sliced
To make the Yellow Curry Paste, grind the
lemongrass and galangal root in a mortar or blender until fine.
Add the garlic, shallots, dried chilies
and turmeric powder and grind further to make a smooth, moist paste.
This paste can be stored in an airtight container in the fridge for a
month or in the freezer for 3 months.
Bring the chicken stock to a boil in a
stockpot over high heat. Stir in the Yellow Curry Paste and mix well.
Reduce heat to medium and simmer for 6 to 8 minutes. Add the shrimps and
bamboo shoots and cook until the shrimps turn pink, 2 to 3 minutes.
Season with the sugar, fish sauce and tamarind juice.
Mix well before removing from heat. Serve
with steamed rice.