Prepare the Ingredients: Wash the fresh vegetables and herbs. Cut the Chinese long beans and bamboo shoots into 1" long segments. Pluck the Thai basil leaves from their stems. Devein and tear the makrut lime leaves into small pieces. Slice the red pepper into rounds. Finally, cut the chicken into bite-sized pieces.
Make the Curry Sauce: Heat a tablespoon of mild-flavored oil in a pan over medium heat. Add the curry paste and the chicken and cook until the chicken is no longer pink. Next add the coconut milk and torn makrut lime leaves and let simmer for a few minutes. Then season with fish sauce and sugar.
Add the Vegetables: Next add the long beans and bamboo shoots. Stir into the curry sauce and then allow to cook for several minutes, until the vegetables are done, but still firm.1
Add the Rice: Add the cooked jasmine rice and mix into the curry sauce until all rice grains are coated. Then add the Thai basil leaves and red pepper slices and mix everything together. Take off the heat and serve with a sprig of Thai basil on top.
Notes
If you are using green beans instead of Chinese long beans, you may need to cook them for longer. The coconut milk will continue to evaporate as you cook, so you may need to add up to ¼ cup of water at this point to help them cook.