in a jug, combine curry paste, coconut milk, fish sauce and brown sugar. ste aside. heat 1 tablespoon oil in a wok over medium heat. add sliced onion, beans, and capsicum. stir-fry for 2 min.

pour over cocnut milk mixture, bring to the boil. add chicken, reduce heat and simmer for 8-10 min. add bamboo shoots and cook for a further 1 min

stir through coriander and thai basil leaves. serve in bowls with rice