Step 1

Heat red curry paste and 1/2 can of coconut milk in a medium saucepan until boiling. Stir and cook until fragrant, about 1 minute.

Step 2

Add pork and remaining coconut milk and cook for 5 minutes, until tender.

Step 3

Stir in fish sauce, brown sugar and kaffir lime leaves or lime juice.

Step 4

Add bell peppers and bamboo shoots and cook for another 3 minutes until crisp tender.

Step 5

Taste and adjust with more fish sauce, brown sugar or lime juice.

Step 6

Sprinkle with basil and serve with Jasmine rice.