In wok or large skillet, heat oil over medium-high heat.
Add the shallots, garlic, and kaffir leaves and cook for 1 minute.
Add curry paste and whisk together gently.
Add about 3 tbsp of coconut milk into mixture and whisk together until smooth.
Add chicken into mixture and stir to make sure the chicken is well coated.
Cook about 5 minutes, until the chicken is halfway done, then add remaining coconut milk. Season with sugar and fish sauce.
Bring to a boil then add bell peppers and bamboo shoots.
Let cook a few more minutes, or until chicken is cooked through, then add Thai Basil and green onions.
Serve on top of jasmine rice.