Thai red curry

Method

1. 1

   Spoon the thick cream from the top of the coconut milk into the wok and heat over medium-high heat.

2. 2

   Let it bubble, stirring, until it thickens and the oil starts to separate. Add the vegetable oil if it does not split.

   4 min
3. 3

   Stir in the curry paste and fry until it darkens a shade and smells deeply fragrant.

   2 min
4. 4

   Add the chicken and toss until every piece is coated and the outside has turned white.

   3 min
5. 5

   Pour in the rest of the coconut milk and the stock, add the lime leaves and bring to a gentle simmer.

6. 6

   Add the bamboo shoots and simmer until the chicken is just cooked through.

   6 min
7. 7

   Add the red pepper and simmer until it softens slightly but still has some bite.

   3 min
8. 8

   Season with the fish sauce and palm sugar, tasting as you go. It should be salty and rich, with steady heat and a hint of sweetness.

9. 9

   Take the wok off the heat, stir in the basil and chili and serve with jasmine rice.