Gather all the ingredients.

Combine water and bouillon to make a chicken stock.

Oil in a medium Dutch oven over medium heat.

Add ginger, garlic, curry paste and cook until fragrant.

Slowly add chicken stock into a pot to dissolve the paste.

Add the stock/coconut milk/fish sauce/sugar/lime leaves.

Bring it to a simmer, then heat to medium low.

Add shrimp and cook until almost heated through.

Heat to medium and add peppers/beans/peas/bamboo and cover.

Cook until all the veggies are heated through. (5-7minutes)

Taste, add salt as needed.

Remove from heat, stir in Thai basil and lime juice.

Serve with jasmine rice! Don't forget to remove lime leaves!

NOTE: I used canned bamboo shoots for this recipe.

Types of curry paste vary, so try and find your BEST one!