Bring a large pot of water to a boil (about 4 quarts).

Add brown rice and boil for 40 minutes, or until rice is tender, then drain.

While rice is boiling, clean and prep the vegetables (bell peppers, onions) and other ingredients (garlic, basil, curry paste, fish sauce, bamboo shoots).

Ensure all ingredients are readily available next to the wok due to high cooking temperatures and the need for constant stirring.

Once the rice is drained and plated, heat the wok on high until it starts to smoke slightly.

Add canola oil and dried chilies to the hot wok.

Add sliced chicken breasts and cook, stirring constantly, until the outside is cooked.

Add curry paste and stir, allowing it to melt in the hot wok.

Mix thoroughly with the chicken.

Add minced garlic, sriracha sauce (optional), and fish sauce.

Continue stirring constantly and add bell pepper strips; cook for 1 minute.

Add sliced onions and cook until fork tender, but still slightly crisp.

Stir in drained and rinsed bamboo shoots, salt, and cracked black pepper.

Stir in light coconut milk and bring to a boil.

Turn off the heat and stir in fresh basil.

Serve the Bangkok Chicken Curry over cooked brown rice.