Servings: 6 Servings

3 Tbsp Thai red curry paste (I used 28g Mae Ploy brand) 3 Tbsp Thai red curry paste (I used 28g Mae Ploy brand)
1 14-oz can regular-fat coconut milk - I used 13.5 oz. Trader Joe's Organic coconut milk - shake well before opening! 1 14-oz can regular-fat coconut milk - I used 13.5 oz. Trader Joe's Organic coconut milk - shake well before opening!
1/4 cup chicken broth - I used Better than Bouillion ¼ cup chicken broth - I used Better than Bouillion
4 Kaffir lime leaves, slightly bruised - I used 4 dried Kaffir lime leaves 4 Kaffir lime leaves, slightly bruised - I used 4 dried Kaffir lime leaves
2 Tbsp fish sauce, more to taste 2 Tbsp fish sauce, more to taste
2 tsp brown sugar (or to taste) 2 tsp brown sugar (or to taste)
1 Tbsp lime juice 1 Tbsp lime juice
Olive oil for sauteing Olive oil for sauteing
1 cup red bell pepper, sliced 1 cup red bell pepper, sliced
1 cup carrots, sliced 1 cup carrots, sliced
1/2 cup onion, cubed ½ cup onion, cubed
4-5 large Crimini mushrooms, cut in 6 pieces each 4 to 5 large Crimini mushrooms, cut in 6 pieces each
1/2 cup sliced canned bamboo shoots - I used an 8 oz. can, drained and rinsed ½ cup sliced canned bamboo shoots - I used an 8 oz. can, drained and rinsed
3-4 cups Rotisserie Chicken, broken in small pieces 3 to 4 cups Rotisserie Chicken, broken in small pieces
12 Thai basil leaves 12 Thai basil leaves

Heat red curry paste and coconut milk in saucepan until mixture is bubbly.
Stir in chicken broth, dried Kaffir lime leaves, fish sauce, brown sugar, and lime juice. Let simmer on low heat.
Heat olive oil in large skillet. Add bell pepper, carrots, onions, mushrooms and bamboo shoots. Saute until vegetables are crisp-tender, about 5 minutes.
Add chicken and stir until warmed through.
Add curry mixture and heat until bubbly. Simmer with lid for a few minutes.
Stir in the Thai basil leaves right before serving.
Serve over Jasmine Rice - I used brown jasmine rice.