Heat the oil in a large frying pan over a medium-high heat.
Add the onion and cook for 3-4 minutes, stirring occasionally until softened.
Add the chicken and cook for 2-3 minutes until sealed.
Add the garlic, ginger, lemongrass paste and crumbled stock cube and stir together to coat the chicken.
Add the curry paste and stir together. Cook for 3 minutes, stirring occasionally.
Add the sliced red pepper, stir together and cook for a minute.
Add the coconut milk, fish sauce, palm sugar, bamboo shoots and curry leaves. Bring to the boil, then gently simmer for 10 minutes until thickened.
Stir in the lime juice, then serve the curry with boiled rice.
Top with fresh curry leaves, coriander, chilli slices and lime wedges before serving.
Can I make this curry ahead?
Yes! you can make this curry, then cool, cover and refrigerate for up to two days. Reheat in a pan until piping hot throughout.
Can I freeze this curry?
Yes, any leftovers of this curry can be cooled, covered and frozen. Then defrost overnight in the refrigerator and reheat in a pan (stirring often) or microwave until piping hot throughout.
Can I replace the coconut milk?
The coconut milk is quite important for a more authentic Thai flavour, but you can replace the coconut milk with 250ml (about 1 cup) of stock and 150ml (about ½ cup plus 2 tbsp) of double/heavy cream. You may need to thicken the sauce slightly with a cornstarch slurry made of 2 tbsp cornflour/cornstarch, mixed with 5 tbsp of cold water. Stir it in slowly to the hot curry before serving - until you achieve the desired thickness.Nutritional information is per serving NOT including rice.