Thai Red Chicken Curry (Gaeng Phed Gai)

Ingredients

• 600g boneless skinless chicken thighs, sliced
• 400ml tin full-fat coconut milk
• 200ml chicken stock
• 100g tinned bamboo shoots, drained
• 2 tbsp fish sauce
• 1 tbsp palm sugar or light brown soft sugar
• 6 kaffir lime leaves, torn
• large handful Thai basil leaves
• 1 long red chilli, sliced
• 8 dried long red chillies, deseeded and soaked in hot water for 20 minutes, for the paste
• 4 shallots, peeled, for the paste
• 5 cloves garlic, peeled, for the paste
• 3cm fresh galangal, sliced, for the paste
• 2 lemongrass stalks, tender parts sliced, for the paste
• 1 tbsp coriander roots or stems, for the paste
• 2 kaffir lime leaves, shredded, for the paste
• 1 tsp coriander seeds, toasted, for the paste
• 1/2 tsp cumin seeds, toasted, for the paste
• 6 white peppercorns, for the paste
• 1 tsp shrimp paste, for the paste
• 1/2 tsp salt, for the paste
• 300g jasmine rice, to serve

Method

1. Drain the soaked chillies. Pound them in a large pestle and mortar, or blitz in a small processor, with the remaining paste ingredients to a smooth, deep red paste. This makes about 5 tablespoons.

2. Spoon the thick cream from the top of the coconut milk into a wide pan over a medium heat. Cook for 3 to 4 minutes until the oil separates.

3. Add 4 tbsp of the paste and fry for 2 minutes until fragrant and darkened. Add the chicken and stir for 2 minutes.

4. Pour in the remaining coconut milk and the stock, add the bamboo shoots and simmer gently for 15 minutes until the chicken is tender.

5. Season with the fish sauce and palm sugar, and tear in the lime leaves.

6. Cook the rice according to the packet instructions.

7. Stir in the basil and red chilli, cook for 1 minute, and serve with the rice.