Peel the shallots – then drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap each head of garlic in foil.
Bake for 15 minutes. Remove the ginger, increase the temperature to 220, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
Put everything in a food processor until its a thick paste.
Yellow Curry
Ingredients
1 tablespoon oil
half an onion, sliced thinly
1 pound chicken breast of theighs cut into strips
1/3 cup or more yellow curry paste
10 baby golden yukon potatoes, cut into bite-sized pieces
1 14-ounce can coconut cream
1/2 – 1 cup water
2 teaspoons fish sauce
1–2 tablespoons brown sugar
Instructions
Heat the oil in a large pot over medium low heat. Add the onions and fry until soft. Add the chicken and curry paste and fry for a few minutes. Add the potatoes and stir to coat with the curry paste.
Add the coconut cream and 1/2 cup water thensimmer for 20-30 minutes or until the chicken and potatoes are fully cooked add water if needed.