Step 1

Heat the oil over a medium–high heat in a large frying pan or wok. When visibly hot, add the red curry paste and fry for about 30 seconds in the oil.

Step 2

Stir in the chicken and fry for a couple minutes, or until the chicken is about 50% cooked through. Stir in the stock and coconut milk and simmer for 5 minutes to thicken the sauce a little.

Step 3

Now add the veggies, fish sauce, soy sauce, tamarind and palm sugar and simmer for about 3 minutes to cook the vegetables through. Taste and adjust the flavours as necessary, then cook the sauce down until you are happy with the consistency. It should be quite thin.

Step 4

Be careful not to overcook the vegetables. Garnish with coriander and drizzle with chilli oil to serve, if you like.