Ingredients2 tbsp coconut oil100g fresh ginger, peeled and cut into thin matchsticks1 onion, finely sliced6 garlic cloves, finely chopped180g Thai yellow curry paste (or to taste; brand strengths vary)1kg chicken thigh fillets, trimmed and cut into 3-4cm dice450g (about 3 cups) potato, peeled and cut into 3cm chunks400ml coconut milk3 tbsp shaved palm sugar3 tbsp fish sauce5 makrut lime leaves, torn, stems removed225g can bamboo shoots, drainedTO TOP1 packet frozen roti bread (about 400g), thawedfried shallots, to servefried thinly sliced pieces of ginger, to serveMethodStep 1Melt 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 2Toss 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 3Stir 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 4Preheat the oven to 180C fan-forced (200C conventional).Step 5Gently 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 6Transfer 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.