Warm up a pan over medium heat. Then add the oil. Fry the onion for one minute. Add the bamboo shoots and aubergine and cook for 4 - 5 minutes until the aubergine is soft.

Stir in the paste until all the vegetables are coated. Turn down the heat and add the coconut milk and the courgette. Simmer for 6 - 8 minutes but do not boil.

Add the peppers and sliced chicken. Simmer for 5 minutes, then add the fish sauce and garnish with basil and lime. Serve with jasmine rice or broccoli rice.