Thai Red Curry

Fragrant and flavoursome chicken thai-inspired curry.  Using thigh meat as it's tastier than breast meat, this dish is a wonderful combination of fragrant spices, crunchy and softer textures. One of my favs to cook as friends arrive and the wine's pouring, and the kitchen - as ever - becomes the focal point of the party!  You'll need:

• 4 Chicken thigh pieces (boneless)
  
• 400ml Coconut milk
  
• Some Thai Red Curry Paste (A few teaspoons, at most - you'll be adding it depending on taste)
  
• 1 small onion (chopped)
  
• 4 Kaffir Lime leaves
  
• 1 Lemongrass stalk
  
• 1 tbs Fish Sauce
  
• 1 tsp Sugar (Heaped)
  
• 140g Water Chestnuts (halved)
  
• 140g Bamboo shoots
  
• 1/2 Sweet red pepper (diced)
  
• 20g Fresh Coriander