Thai Red Curry with Chicken Red Peppers and Bamboo Shoots

Ingredients

• 1 tablespoon vegetable oil
• 1/2 red onion, thinly sliced
• 2 tablespoons store-bought red curry paste
• One 13 1/2-ounce can coconut milk, well shaken
• 8 ounces boneless skinless chicken breasts, thinly sliced
• 1 large red bell pepper, cored and chopped into 1-inch pieces
• One 8-ounce can bamboo shoots, rinsed and drained
• 2 tablespoons fish sauce
• 1 tablespoon freshly squeezed lime juice
• Lime wedges, for serving

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