Thai Red Chicken Curry with Coconut Milk

Make the curry paste. Add the soaked dried arbol chilies, sliced red chili, coriander stems, lemongrass, lime zest, galangal, shallot, garlic, paprika, shrimp paste, 2 tbsp water, and 1/4 tsp salt to a food processor. Blend until smooth, scraping down the sides as needed.

Heat the vegetable oil in a medium saucepan over medium heat. Add the curry paste and cook for 2-3 minutes, stirring often, until deeply fragrant. Stir in 3 tbsp of the coconut milk, then add the chicken and cook until the outside is lightly browned but not cooked through. Pour in the remaining coconut milk, then add the zucchini, eggplant, and bamboo shoots. Bring to a gentle boil, reduce the heat, and simmer for about 15 minutes, or until the chicken is cooked through and the vegetables are tender. Stir in the sugar, fish sauce, oyster sauce, and lemon juice. Serve hot with jasmine rice, coriander leaves, and sliced red chili.