Thai food recipe Thai chicken and bamboo shoots red curry

Ingredients

Boneless chicken thighs, cut the chicken into small bite sized pieces.
Drain and discard the liquid from the bamboo shoots.
Red and green chili, trimmed diagonally into 1-inch slices.
Basil, pluck the basil leaves off the stems.
Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.

Pour in the 250 ml. of coconut milk and bring it to a boil on medium heat. Once the coconut milk is boiling add the Thai red curry paste. Keep stir frying continuously. At this stage you want to continue to stir your Thai red curry until you can see the red oil on top.
Now add the chicken and stir-fry until evenly mixed. Then add fish sauce and palm sugar and stir-fry until the palm sugar dissolves. Then Pour in the 250 ml. of coconut milk and stir to combine. Then cover the pot with a lid and simmer for 10-15 minutes.
Add drained bamboo shoots to the curry and stir to combine and cook until the curry boils. Then add basil, kaffir lime leaves and chilies, stir for another second. Remove from heat and serve with cooked Jasmine rice.