Ingredients:

  • 40g dried red chilies, soaked in hot water
  • 30g lemongrass, thinly sliced
  • 15g galangal, peeled and minced
  • 3 cloves garlic
  • 30g shallot, chopped
  • 5g ground coriander
  • 2g shrimp paste
  • 5g salt
  • 450g chicken breast, thinly sliced across the grain
  • 400ml full-fat coconut milk
  • 30ml fish sauce
  • 15g palm sugar
  • 15ml fresh lime juice
  • 60g red bell pepper, sliced
  • 100g bamboo shoots
  • 20g fresh Thai basil leaves
  • 15ml neutral oil

Instructions:

  1. Combine dried red chilies, lemongrass, galangal, garlic, shallot, ground coriander, shrimp paste, and salt in a mortar and pestle or food processor. Blend until a smooth, thick, mahogany-colored paste forms.
  2. Slice the chicken breast into thin, bite-sized strips to ensure quick and even cooking.
  3. Scoop the thick coconut cream from the top of the coconut milk can into a wok over medium-high heat. Stir constantly for 3-5 minutes until the oil begins to separate from the solids.
  4. Stir the homemade red curry paste into the cracked coconut cream. Fry for several minutes until the paste is fragrant and the oil is vivid red.
  5. Add the sliced chicken breast to the wok, searing quickly on high heat until the exterior is cooked.
  6. Pour in the remaining coconut milk and stir in the fish sauce and palm sugar. Simmer gently to thicken the sauce.
  7. Fold in the red bell pepper and bamboo shoots, cooking for 2-3 minutes until tender-crisp.
  8. Remove from heat, stir in the fresh lime juice and Thai basil leaves, and serve immediately.