Cook chicken pieces in pan over medium-high heat for 5-6 mins until browned and tender. Transfer chicken to a plate.

In the same skillet, heat coconut oil and reduce heat to medium. Add onions, garlic, ginger and peppers and sauté until tender and cooked partially through ~5 mins. Transfer to the plate with chicken.

Carefully open 2 cans of coconut milk. Scoop the cream from the top and put into a bowl. Add curry paste and mix to blend.

Keeping heat at medium add green curry paste mixture to the skillet. Bring to a boil, reduce heat, and simmer for 5 mins. Add brown sugar and coconut “liquid” from 1 can.

Add chicken and onion/peppers back into the mixture. Add bamboo shoots and peas and simmer ~5 mins. Stir in Thai basil and salt.