1 - 1.

2 - Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.

3 - 2.

4 - Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.

5 - 3.

6 - Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.

7 - 4.

8 - Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes.

9 - 5.

10 - Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.

11 - 6.

12 - Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.

13 - 7.

14 - Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness.

15 - 8.

16 - Stir in 1 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved, then return the browned chicken to the pot.

17 - 9.

18 - Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

19 - 10.

20 - Add 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 minutes until the vegetables are tender-crisp.

21 - 11.

22 - Remove the pot from the heat and stir in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their fresh aroma.

23 - 12.

24 - Serve the curry hot, garnished with lime wedges for a bright, acidic finish.