1In a large saucepan over medium heat, add the oil and warm until hot. Add the onion, bell pepper, garlic, and a pinch of salt, and cook, stirring, until it softens, about 5 minutes. Add the curry paste and stir until it coats the onion and garlic, about 30 seconds.
2Pour in the coconut milk, chicken broth, fish sauce, lime juice, and brown sugar and stir to combine. Add the chicken and bamboo shoots. Bring to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through, about 30 minutes.
3Taste and season with salt. Stir in the basil and serve over rice, garnishing with additional basil if you like.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.