Heat a couple of tbsp. of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant.
Add the chicken cubes/strips and stir until coated in the curry paste.
Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see beautiful red oil separated from the coconut milk.
Add the green beans, bamboo shoot, red pepper and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Add some basil leaves and chopped chilies at the last minute and stir well.
Serve with Thai jasmine rice and ENJOY!
