A Thai red curry with chicken is the ideal winter warmer

To make curry paste, place dried chillies and shrimp in a small bowl. Cover with boiling water, soak for 10 minutes, then drain. Meanwhile, in a small frying pan, dry-toast coriander seeds, cumin seeds and white pepper for 30 seconds or until fragrant. Transfer to a mortar and pestle and pound to crush. Add soaked chillies, shrimp and salt; pound again for 30 seconds. Add lime leaves, galangal and lemongrass, pound for 1–2 minutes until incorporated. Adding one ingredient at a time, add coriander root, birdseye chilli, eschalots and garlic, then pound to a smooth-ish paste.  

To make curry, heat oil in a large pan on medium heat. Add curry paste and cook 5–6 minutes, until fragrant. Add 1/2 cup coconut milk and simmer for 2–3 minutes, until oil separates.

Add chicken, eggplant, makrut lime and thai basil. Cook, stirring, for 5 minutes, then add fish sauce, sugar, water and remaining coconut milk. Bring to a simmer on low heat. Add capsicum and bamboo shoots. Cook a further 5 minutes or until chicken and eggplant are just cooked.

Remove pan from heat, stir in lime juice. Add fish sauce, palm sugar or extra lime to your taste. Serve with rice, coriander or thai basil, and lime wedges.