Thai Red Curry

Heat vegetable oil in a pot or wok over medium heat. Add red curry paste and cook until fragrant, about 1-2 minutes.

Add coconut milk and bring to a simmer. Stir in chicken and cook until almost cooked through.

Add bell pepper and bamboo shoots. Continue to simmer until vegetables are tender-crisp and chicken is fully cooked.

Stir in fish sauce and sugar. Taste and adjust seasoning if needed.

Stir in fresh basil leaves just before serving.