Heat oil in a wok over a high heat. Add the curry paste and stir-fry for one minute.
Add the chicken and stir-fry with the curry paste for 1-2 minutes, until browned.
Add the coconut milk, fish sauce, onions and bamboo shoots and simmer uncovered for about ten minutes, or until the chicken is cooked through.
Add the basil and serve into bowls immediately.
