Method

Method: Heat oil in a large soup pot or sauce pan over medium high heat. Add chopped garlic, slit bird eye red chili curry paste, mashing with the back of a spoon, and sauté until fragrant (about one minute).
. Add coconut milk and stir. Bring to a boil and then turn down heat to let simmer for 10 minutes, stirring occasionally.
Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently

And serve hot with steamed or jasmine rice.