Soak the chillies in water overnight
In a food processor start with the liquid ingredients – fish sauce and lime juice and add the rest of the ingredients
Process adding some chilli water to grind it smooth and save this in the fridge
Heat up a wok and add about 2 tbsps of the Coconut milk and allow this to separate
Add the shallots and allow it to sweat
Add the chicken and allow it to sear on both sides
Add the red curry paste and mix it well to coat the chicken
Add the coconut milk
Add the lime leaves
Add the fish sauce and the palm sugar
Bring the curry to the boil
Finally add the bamboo shoots and the tofu
Garnish with coriander and serve