2 (8 ounce) cans bamboo shoots, drained and thinly sliced

3 tablespoons corn oil

3 tablespoons green curry paste, or more to taste

1 pound lean boneless pork, cut into

1/2-inch cubes2 (14 ounce) cans coconut milk

1 small red bell pepper, thinly sliced1 tablespoon white sugar

1/2 teaspoon salt8 kaffir lime leaves, thinly sliced

2 teaspoons fish sauce, or more to taste

1/2 cup Thai basil

Method

Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.

Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.