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.