Thai Yellow Curry (from scratch!)

23 things you may not have.

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Ingredients

10 dried red chillis ((~6cm/2.5" long), chopped into 1cm / 0.5" pieces (Note 1))
1 - 4 fresh birds eye chillis (, deseeded, roughly (1 for extremely mild, 4 for fairly spicy, Note 2))
2 lemongrass stems ((Note 3))
1 large or 2 small eschalots (, roughly chopped (~ 1/2 cup) (Note 4))
2 tbsp fresh turmeric (, finely grated (about 2cm / 0.8" piece) (Note 5))
2 tbsp galangal (, finely grated (about 2cm / 0.8" piece) (Note 6))
8 cloves garlic (, roughly chopped)
1 1/2 tbsp Thai shrimp paste in bean oil ((Note 7))
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground cardamom
1/2 tsp fenugreek powder ((Note 8))
1/8 tsp white pepper ((sub black))
3 tbsp vegetable oil ((or canola or peanut oil))
1 medium potato (, peeled, cut into 2.5cm / 1" pieces x 1cm/ 0.4" thick (Note 9))
1 small carrot (, peeled, sliced into 5mm / 0.2" slices on the diagonal)
1 cup chicken stock (, low sodium)
300 ml / 10oz coconut cream ((Note 10))
4 tsp fish sauce (, plus more to taste (Note 11))
5 tsp white sugar
2 tsp tamarind puree ((Note 12))
350g / 12oz prawns/shrimp (, medium, peeled, tail on optional (700g/1.4lb unpeeled) (Note 13))
1/2 cup bamboo shoots (, canned, drained, loosely packed (Note 14))
16 Thai basil leaves ((highly recommended, Note 15))
1 Red chilli (, finely sliced (optional, use large for not spicy))
2 tbsp Crispy fried shallots ((optional, store bought, Note 16))
Jasmine rice

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