1. Heat oil in a wok over medium heat. Add red curry paste and stir until aromatic. Then add pork and stir until nearly done.
2. Add bamboo shoots, kaffir lime leaves and some water.
3. Wait until boiling again, season with sugar and fish sauce. Then add holy basil leaves, and stir until all mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.
(For 2 Serving)