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Heat up around 1 tablespoon of oil in a large saute pan and fry your chicken until lightly browned, then add red curry paste, bamboo shoots, corn (if using), and thai chilies (if using). Fry until everything is deeply brown and fragrant (about 5 minutes).
Add coconut milk and bring to a boil, then reduce your heat to low and simmer for 15 minutes.
Remove from the heat and add thai basil and lime zest.