Step 1

Heat 1 tablespoon of oil in a pot, add chicken slices and cook until no longer pink. Move the chicken to a plate.

Step 2

Heat the remaining oil, add shallot, garlic, and a smashed lemongrass stalk (white and pale green part only). Cook for 1-2 minutes until soft.

Step 3

Dilute the red curry paste with 2 tablespoons of chicken stock in a small mixing bowl and add it to the pot. Stir-fry curry paste and onion garlic mixture for 30-60 seconds until the paste has lost some of its moisture.

Step 4

Return the chicken back to the pot along with bamboo shoots, green beans, and tomatoes. Add kaffir lime leaves if using.

Step 5

Pour in the coconut milk and 1 cup of chicken stock. Add the brown sugar and stir well. Bring the curry to simmer over medium-low heat for 8-10 minutes or until the green beans are tender and soft.

Step 6

Season with fish sauce according to your taste. Sprinkle Thai basil leaves, if using, and cilantro at the end.