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Export 19 ingredients for grocery delivery
Step 1
Heat the oil in a large frying pan over a medium-high heat.
Step 2
Add the onion and cook for 3-4 minutes, stirring occasionally until softened.
Step 3
Add the chicken and cook for 2-3 minutes until sealed.
Step 4
Add the garlic, ginger, lemongrass paste, and crumbled stock cube and stir together to coat the chicken.
Step 5
Add the curry paste and stir together. Cook for 3 minutes, stirring occasionally.
Step 6
Add the sliced red pepper, stir together and cook for a minute.
Step 7
Add the coconut milk, fish sauce, palm sugar, bamboo shoots, and Thai basil leaves. Bring to the boil, then gently simmer for 10 minutes until thickened.
Step 8
Stir in the lime juice, then serve the curry with boiled rice.
Step 9
Top with fresh Thai basil leaves, coriander, chilli slices, and lime wedges before serving.
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