Thai red chicken curry

• vegetable oil↗2 tbsp tbsp
• coconut milk↗400ml ml
• boneless chicken thighs↗4

  about 250g, cut into chunks or sliced

• courgette↗1

  cut into 1.5cm rounds or roughly chopped

• aubergine↗1

  roughly chopped

• bamboo shoots100g g

  sliced

• sugar↗1 tsp tsp
• fish sauce↗1 tsp tsp
• oyster sauce↗½ tbsp tbsp

  ½

• lemon juice↗½ tsp tsp
• cooked jasmine rice↗

  and 1 sliced red chilli, to serve

• dried arbol chillies↗3

  soaked in water for 10 mins, deseeded

• red chilli↗½

  sliced

• coriander10g g

  stems sliced, leaves picked and reserved to serve

• lemongrass stalk1

  thinly sliced

• lime↗½

  zest pared

• galangal↗5g

  peeled and roughly chopped

• shallot↗1

  roughly chopped

• garlic cloves↗2

  crushed

• vegetable oil↗2 tbsp
• paprika↗½ tbsp
• shrimp paste1 tsp

  (optional)

Step-by-step instructions

1. 1

   Blend all the curry paste ingredients together in a food processor with 2 tbsp water and ¼ tsp salt until smooth.

2. 2

   Heat the vegetable oil in a medium saucepan over a medium heat and fry the curry paste for 2-3 mins until fragrant. Spoon in 3 tbsp of the coconut milk and tip in the chicken. Cook, stirring, until the chicken has browned but is not completely cooked. Stir in the rest of the coconut milk, the courgette, aubergine and bamboo shoots. Bring to the boil and simmer for 15 mins. Stir in the sugar, fish sauce, oyster sauce and lemon juice. Serve with fluffy jasmine rice and scatter over the coriander leaves and sliced red chilli.