Preparation Steps

• Heat the vegetable oil in a large skillet over medium heat.
• Add the red curry paste and cook, stirring for 2 minutes until fragrant.
• Add the chicken thighs and cook until browned on all sides, about 5 minutes.
• Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine.
• Simmer for 15 minutes until the chicken is cooked through and the sauce thickens.
• Add bamboo shoots and cook for another 5 minutes.
• Remove from heat and stir in fresh basil leaves just before serving.