Ingredients

- 2 stalks lemongrass (bottoms only) finely sliced
- 2.5cm piece galangal, finely sliced
- 2 long green chillies (or 6 green bird's eye if you like it spicy)
- 2 shallots, finely sliced
- 1 bunch of coriander roots, finely sliced and washed
- 4 cloves garlic, finely sliced
- 1 tsp coriander seeds
- 1/2 bunch Thai basil
- 1 tsp shrimp paste
- 1 400g can of coconut cream
- 4 chicken thigh fillets diced
- 300ml chicken stock
- 1 red capsicum sliced think
- 1 tin bamboo shoots, drained
- Juice of 2 limes
- 0.5 tbsp palm sugar
- 2 tbsp fish sauce (put one in and taste if you need more)

Method

1. Make the curry paste by grounding down the lemongrass, galangal, green chillies, shallots, coriander seeds and roots, and shrimp paste, either in a mortar and pestle or a food processor.
2. Pour 1/4 of the coconut cream into a med pot over med-high heat and reduce by 1/2 (if it splits at this point don't stress).
3. Now add the curry paste to the thick coconut cream and stir well, cook for 5 minutes or until fragrant.
4. Add the chicken to the pot and stir well, cook for 5 minutes.
5. Add the rest of the coconut to the pot and stir, now add the chicken stock.
6. Season the sauce with palm sugar and 1 tbsp of fish sauce before adding the Thai basil, red capsicum and bamboo shoots.
7. Cook this for a further 6 minutes and now it's time to get the seasonings right.
8. Add the lime juice and taste to see if it needs any more fish sauce
9. Serve over steamed rice and enjoy!