Cook basmati rice in a large pot by toasting the rice first in oil and then adding sufficient water that will come to a boil and be absorbed by the rice. If you can, do not FULLY cook the rice. Cook it until it is almost cooked, if that's possible.
In a separate pan, heat up coconut milk.
Add as much red curry paste as you see fit. Some like it hot, some like it mild! Use your spatula to make it a part of the coconut milk consistency.
Add the chicken to poach. Toss as necessary.
Add the Thai basil leaves. Toss.
Add the can of bamboo shoots. The contents of the pan will become rather watery. That's ok, because you will be mixing everything together with the rice later.
Add sugar, to taste.
Add the green onions.
Add the contents of your pan to the pot in which you were cooking your rice.
Let sit and stir for a few minutes until the rice becomes cooked and absorbs the juices.
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