Ingredients:

  • 2 green chilies, roughly chopped
  • 1-2 Thai green chilies, roughly chopped (optional, for extra heat)
  • 2 shallots, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 inch ginger, peeled and roughly chopped
  • 1 inch galangal, peeled and roughly chopped
  • 2 stalks lemongrass, tough outer layers removed, finely chopped
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 1 tbsp lime zest (from 1 lime)
  • 1 tsp shrimp paste (belacan) - Optional
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 can (13.5 oz / 400 ml) coconut cream
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 lime, juiced
  • 1 cup bamboo shoots, drained
  • ½ cup Thai basil leaves
  • 1/2 cup green beans, trimmed (Optional)
  • Cooked jasmine rice

Instructions:

  1. Make the Curry Paste: Combine all curry paste ingredients in a food processor or blender and process until a smooth paste forms. Add a little more oil if needed to help it blend.
  2. Sauté the Curry Paste: Heat 1 tbsp oil in a large skillet or wok over medium heat. Add the curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant and the oil separates from the paste.
  3. Cook the Chicken: Add the chicken pieces to the skillet and cook until browned on all sides.
  4. Add Vegetables: Add the sliced red bell pepper and green beans (if using) to the skillet and cook for 2-3 minutes, until slightly softened.
  5. Simmer the Curry: Pour in the coconut milk, coconut cream, and chicken broth. Add the fish sauce and palm sugar (or brown sugar). Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  6. Finish the Curry: Stir in the lime juice and bamboo shoots. Simmer for another 2-3 minutes.
  7. Garnish and Serve: Stir in the Thai basil leaves just before serving. Serve hot over jasmine rice.