Chicken Curry with Ginger

KHUN CHARLIE AMATYAKUL, a well-known Thai chef and gourmand, first introduced this curry to me. It is an elegant dish relying on fine knife work and prime ingredients. The ginger must be fresh and new-season white ginger (available mid-late summer). If such young ginger is unobtainable, then mature ginger can be used. The julienne should be washed in salted water to reduce its pungency. Any poultry may be used. In fact, the Thais often replace the chicken with freshwater fish in this style