Place lemongrass, garlic, chilli, red onion, ginger, herbs, spices, 3 Tbsp (45ml) fish sauce, shrimp paste, 2 Tbsp (30ml) lime juice, 1 tsp (5ml) brown sugar and ¼ cup (60ml) coconut milk in a processor.
Blitz into a paste and set aside.Vegetable oil:
Heat 2-3 Tbsp (30-45ml) oil in a large saucepan or wok.
Add onion and ¼ cup (60ml) curry paste and fry for 2 minutes.
Add remaining coconut milk and stock and simmer.
Adjust flavour with extra shrimp paste if necessary.
Add chicken, bamboo shoots, vegetables and lime leaves.
Simmer uncovered for 15 minutes or until cooked through.
Add prawns, remaining fish sauce, lime juice and brown sugar. Simmer for another minute or until prawns just turn pink.
Serve with lime wedges and rice.
This recipe is sponsored
by Pick n Pay and was created by Fresh Living magazine.