Bring the water to a boil in a large pot or wok. Stir in the red curry paste and galangal slices and return to the boil.
Add the chicken and cook for 2 minutes. Add the fish sauce and sugar and stir to mix. Add the bamboo shoots, baby corn, straw mushrooms, yardlong beans and kaffir lime leaves. Stir and bring to the boil. Turn down the heat, cover and simmer for about 10 minutes.
Add the fresh chillies and basil leaves, stir and simmer covered for a further 2 minutes.