Begin by heating the oil in a large pan over medium heat. Once the oil is hot, add the red curry paste. Sauté the curry paste for 1-2 minutes until it becomes fragrant, ensuring it doesn't burn. This step will release the deep flavors from the spices in the paste.

Gradually pour in half of the coconut milk. Stir well to blend the curry paste into the coconut milk, and allow it to cook for 3-4 minutes, stirring occasionally, until the oil starts to separate from the paste.

Add the sliced chicken breast to the pan. Stir the chicken into the curry mixture, ensuring it's coated evenly with the paste. Cook for 5-6 minutes until the chicken begins to change colour but isn’t fully cooked through.

Pour in the remaining coconut milk along with 1 cup of water. Stir everything together, allowing the curry to come to a gentle simmer. Let the chicken cook for another 5 minutes until tender and fully cooked.

Add the bamboo shoots, fish sauce, and palm sugar to the curry. Stir well and adjust seasoning as needed, balancing the salty and sweet flavours. Let the mixture cook for another 3-4 minutes.

Add the sliced kaffir lime leaves and sliced red chili (if using) into the curry. Simmer for an additional 2-3 minutes, allowing the citrusy aroma of the lime leaves to infuse the curry.

Turn off the heat and add the Thai basil leaves to the curry. Stir them gently until they wilt slightly. The basil will add a fresh and fragrant note to the dish.

Serve the Gaeng Daeng hot, with steamed jasmine rice on the side. Garnish with extra basil leaves or slices of red chili if desired. Enjoy the balance of creamy, spicy, and aromatic flavors that make this Thai dish so special.