Ingredients

1. Chicken (with bones) – 4 medium size pieces

Marinade

2. Lemon juice – 2 tsp
3. Ginger and garlic paste – 2 tsp

Curry

4. Oil – 3 tbsp
5. Onion (medium) – 1/2
6. Red curry paste – 3 1/2 tbsp
7. Lemon grass (chopped) – 1
8. Fish sauce – 1 1/2 tbsp
9. Oyster sauce – 1 tbsp
10. Lemon or lime juice – 2 tbsp
11. Palm sugar or castor sugar – 1 1/2 tsp
12. Dry Kaffir lime leaves – 6
13. Onion (medium) – 1
14. Mushroom – 5 to 6
15. Beans – 10 (cut into half)
16. Bamboo shoots (tinned ones) – 1/3 cup
17. Red capsicum - quarter
18. Green capsicum - quarter
19. Red chilli (chopped or sliced) – 1
20. Coriander leaves (chopped) – 1/4 cup
21. Thick Coconut milk – 1 cup (water + 3 tbsp coconut milk powder)
22. Thin coconut milk – 1cup (water + 2 tbsp coconut milk powder)
23. Water – 1 cup + 1/3 cup

Method

1. I have used thigh and leg chicken pieces for this curry. You can use boneless chicken pieces as well.
2. Marinate the chicken with the marinade ingredients for 1 hour. You can also leave it overnight in the fridge. Remove it from the fridge about half an hour before cooking.
3. Roughly chop the lemon grass by crushing it slightly and keep it aside.
4. Preheat the vessel or wok/kadai with oil. Add the red curry paste and sauté for 2 to 3 mins on a medium flame. This will release its fragrance and it is roasted in oil well.
5. Let the paste gets roasted well in the oil.
6. Add chicken stock cube and the marinated chicken pieces and 1/3 cup water, sauté for 3 mins.
7. Add lemon grass, lime leaves and 1 cup water. Cook for 7 mins with the lid closed until the liquid is reduced and becomes like a thin curry. Stir in between.
8. Now add thin coconut milk, mushrooms and bamboo shoots. Stir with the chicken pieces.
9. Add sugar, oyster sauce and cook for 7 mins on medium flame with the lid closed. Stir the curry in between.
10. When the chicken and vegetables are almost cooked, add thick coconut milk, fish sauce, green capsicum and red capsicum. Mix well.
11. Cook for 5 to 6 mins on a medium flame and simmer for about 10 minutes.
12. Add lemon juice or lime juice and coriander leaves. Stir and cook for 5 minutes on simmer flame by closing the lid. Switch off.
13. Garnish with coriander leaves, serve with plain rice or noodles.

Notes

1. If the curry becomes thick add thin coconut milk and cook for few min.
2. If it is too salty add sugar or lime juice, if too spicy add more coconut milk.
3. Taste and see whether any seasoning is required. I didn’t add any salt as fish sauce has a salt content.
4. You can add thai eggplant and other vegetables you like.