Thai Red Curry with Chicken and Vegetables

Ingredients

• 2 Teaspoons Olive Oil, divided
• 2 Small Chicken Breasts, 12 ounces total
• 1 Teaspoon Salt
• 1 Tablespoon Thai Red Curry Powder
• 14 Fluid Ounces Coconut Milk
• 1/3 Cup Chicken Stock
• 2 Teaspoons Fish Sauce
• 2 Tablespoons Brown Sugar
• 2 Ounces White Mushrooms, sliced
• 1/4 Cup Bamboo Shoots
• 1/2 Small Red Pepper, chopped
• 1/2 Small Green Pepper, chopped
• 1/2 Small Onion, chopped
• 1 Jalapeño Pepper, sliced
• 8 Basil Leaves, torn