Take the chicken thighs and add in the oyster sauce and let it marinate for 30 minutes.

In a wok set to medium high flame, add olive oil and wait till it is nice and hot. Add garlic, the white part of the spring onions, red chili flakes, and thai bird chilli if you are using that and stir fry for a minute.

Next add in the Thai red curry paste and fry for another couple minutes. Add in the half the coconut cream and cook it for a few minutes. Then add the rest and cook further till the oil separates and comes on top. By this time the mixture should have cooked down to half of what you started with.

Next add in your marinated chicken keeping the flame on medium high and stir till the chicken is cooked – about 8-10 minutes. Add in your fresh basil leaves and let them wilt.

Next add in all the vegetables and mix well. Do not over cook the vegetables. Let them have a crunch to them.

6.Adjust seasonings.

Top with spring onions (green portion) and sesame oil and turn the heat off.