Preheat the oven to 350 degrees.

Remove the outer coating of the shallots and ginger. Slice the ginger in thin slices.

Drizzle with oil and wrap the shallots in foil.

Arrange the ginger in a single layer, drizzle with oil, and wrap in foil.

Peel the outer shell off the garlic. Cut the top quarter inch or so off the heads of garlic to expose the cloves.

Drizzle with oil, and wrap each head of garlic in foil.

Bake the shallots, ginger and garlic for 15 minutes.

Remove the ginger, increase the temperature to 400, and continue roasting the shallots and garlic for another 30 minutes. They will get very soft and have great flavor.

After the first 15 minutes of the above roasting, soak the chilies in boiling water for a good 15 minutes.

Remove from the water.

To make the paste: add all the ingredients to a food processor.

Pulse or puree until the ingredients form a paste.

Cut the chicken into 1" cubes.

Heat a Dutch oven on medium heat. Add the oil.

When the oil is hot, add the chicken and brown on all sides.

Add approximately 1/2 of the yellow curry sauce.

If the sauce is not creamy enough for you, just add some chicken stock 1/4 cup at a time.

Let the chicken simmer for 15 - 20 minutes.

Serve and enjoy!