Thai red chicken curry

Ingredients

• 2 tbsp vegetable oil
• 400ml coconut milk
• 4 boneless chicken thighs (about 250g), cut into chunks or sliced
• 1 courgette, cut into 1.5cm rounds or roughly chopped
• 1 aubergine, roughly chopped
• 100g bamboo shoots, sliced
• 1 tsp sugar
• 1 tsp fish sauce
• ½ tbsp oyster sauce
• ½ tsp lemon juice
• cooked jasmine rice and 1 sliced red chilli, to serve
• 3 dried arbol chillies soaked in water for 10 mins, deseeded
• ½ red chilli, sliced
• 10g coriander, stems sliced, leaves picked and reserved to serve
• 1 lemongrass stalk, thinly sliced
• ½ lime, zest pared
• 5g galangal, peeled and roughly chopped
• 1 shallot, roughly chopped
• 2 garlic cloves, crushed
• 2 tbsp vegetable oil
• ½ tbsp paprika
• 1 tsp shrimp paste (optional)

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