Creamy Basil Chicken

1. Slice chicken breast into bite-sized pieces. 2. Heat vegetable oil in a large pot or wok over medium heat. Add red curry paste and stir-fry for 1 minute until fragrant. 3. Pour in half of the coconut milk and bring to a simmer, stirring until the paste dissolves. 4. Add chicken and cook until no longer pink. Stir in the remaining coconut milk, bamboo shoots, fish sauce, and palm sugar. 5. Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes, or until chicken is cooked through and the sauce has thickened slightly. 6. Stir in Thai basil leaves and sliced red chilies. Cook for another minute until basil wilts. 7. Serve hot with steamed jasmine rice.