Thai Red Curry with Chicken

Method

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1. 1Open the coconut milk without shaking it and scoop out 1/2 cup of the thick cream from the top. Heat the oil in a wok or wide pot over medium heat, add the cream and cook for 2-3 minutes until the oil separates and glistens.
2. 2Add the curry paste and fry for 2 minutes, stirring constantly. It should thicken, darken and smell pungent and fragrant.
3. 3Add the chicken and toss for 2-3 minutes to coat it in the paste, until the outside turns white.
4. 4Pour in the rest of the coconut milk, the stock and the lime leaves. When it comes to a gentle simmer, add the eggplant and cook over medium-low heat for 10-12 minutes until soft.
5. 5Add the bell pepper and bamboo shoots and cook for 3-4 minutes more; the pepper should stay bright and slightly crisp.
6. 6Season with fish sauce and sugar, then taste and adjust. Turn off the heat and stir in the basil, which wilts almost instantly.
7. 7Scatter over the sliced chili and serve hot with jasmine rice.