Red or Green Curry

From https://www.food.com/recipe/quick-thai-green-curry-141287

1 tablespoon vegetable oil
2 shallots, minced
1 inch piece gingerroot, minced
1 -2 tablespoon thai green or red curry paste
1 (14 1/2 ounce) can chicken broth
2 2 cups cooked beef, pork or chicken
1 (16 ounce) can coconut milk
1 (8 ounce) can sliced bamboo shoots, drained
1⁄4 teaspoon salt
1 cup shredded basil leaves
lime wedge

DIRECTIONS

Season chicken with salt and pepper. Heat skillet to medium (6/7), when hot add chicken and cook until no longer pink. Remove chicken from skillet and place on a plate. Then heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium (5); stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.