Green Curry with Chicken

1. Heat oil in a large pot or wok over medium heat. Add green curry paste and stir-fry for 1 minute until fragrant. 2. Pour in about half of the coconut milk and bring to a simmer, stirring until the paste is well combined. 3. Add sliced chicken and cook until opaque, about 3-4 minutes. 4. Stir in the remaining coconut milk, bamboo shoots, and red bell pepper. Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes, or until vegetables are tender and chicken is cooked through. 5. Season with fish sauce and palm sugar to taste. 6. Stir in fresh basil leaves just before serving. Serve hot with jasmine rice.