Prep work: Cut the chicken into 1-inch chunks. Peel the onion and remove the bell pepper seeds. Chop the onion, bell peppers, and zucchini into roughly 1-inch chunks. Keep them separate to add at different times. Mince the garlic. Crush the kaffir lime leaves in your hand to release the oils. Drain the bamboo shoots.
Set a large 6+ quart Instant Pot to Sauté. Add the coconut oil, chopped onions, minced garlic, and kaffir lime leaves. Sauté for 2 minutes to soften. Deglaze the bottom of the pot with ¼ cup water.
Add in the curry paste, fish sauce, palm sugar, and coconut milk. Stir well. Then mix in the chopped chicken.
Lock the lid into place. Set the Instant Pot on Pressure Cook High for 4 minutes. Once the timer goes off, perform a quick release. When the steam button drops it is safe to open the IP.
Set the IP back on Sauté. Stir in the bell peppers and bamboo shoots. Simmer for 2 minutes.
If the sauce seems thin, you can toss the zucchini chunks in 1 tablespoon of cornstarch to thicken the sauce. (This is often dependent on the thickness of the coconut milk and the moisture in the veggies.) Stir in the zucchini chunks. Simmer another 1-2 minutes. Then stir in the Thai basil.
Taste. Add fresh lime juice if desired. Serve with a side of white rice, cauliflower rice, or broccoli rice.
Stovetop Instructions: Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.Move the veggies to the sides of the skillet and add the green curry paste. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, fish sauce, and sugar. Stir to blend.Stir in the chopped chicken and bamboo shoots, then bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens.Stir occasionally. Add in the zucchini chunks. Simmer another 1-2 minutes. Remove from heat and stir in the basil leaves.Leftover curry will keep well for up to 3 days in the fridge. Allow it to cool to room temperature before transferring to an airtight container.