Prepare the grilled chicken: Wash the chicken thighs thoroughly. Place them in a mixing bowl, add oyster sauce and seasoning powder, and marinate for about 30 minutes. Grill until cooked through and set aside. (This can be done the day before.) Today, we’ll make the curry.

Prepare all ingredients and seasonings.

Prepare the chicken for the curry: Cut the grilled chicken into bite-sized pieces and set aside. Mix the curry paste with shrimp paste and set aside.

Make the curry: Heat a pan over low heat and add a little oil. Sauté the curry paste mixture until fragrant and the coconut milk starts to separate. Add the grilled chicken.

Stir to combine, then add water and transfer everything to a pot.

Add the pickled bamboo shoots and torn kaffir lime leaves. Season with seasoning powder, salt, and palm sugar. Add the Thai basil leaves and sliced red chilies.

Turn off the heat. Ladle into bowls and serve hot with steamed rice.