Cut chicken, bell pepper, onion and chilli into thin slices.
Roughly chop the garlic cloves. Slightly bruise the lemongrass and cut into half.
Remove the hard centre part of kaffir lime leaves and cut into thin strips.
Heat the pan into medium heat, drizzle a tablespoon of oil.
Add lemongrass and chopped garlic and stir for few seconds.
Add the red curry paste and stir for few seconds until the nice smell come out. Then add the paprika powder in, stir well.
Pour the coconut milk in, stir well and let it simmer for few seconds.
Add the chicken slices and cook for 2-3 mins.
Pour the chicken stock and water, sugar and fish sauce in. Let it simmer another 1 min.
Add the onion and bamboo shoot strips, stir well for few seconds.
Add pepper slices, stir well and cook for another 1-2 mins until the chicken and vegetables are cook through.
Then and chilli slices and kaffir lime leaves strips and stir well.
Aromatic Thai Red Curry Chicken is ready! Garnish with fresh coriander leaves and lime slices.
Serves with a bowl of steamed rice. Enjoy!