Rinse the Jasmine rice under cold water until the water runs clear, then cook it according to package instructions so it's ready when the curry finishes.
Trim and thinly slice the Pork shoulder against the grain for tenderness; season lightly with salt.
Heat a splash of Neutral oil in a large skillet or wok over medium-high heat and sear the pork in batches until just browned; transfer the pork to a plate.
Reduce the heat to medium and add the Thai red curry paste (gaeng daeng) to the pan; fry for a minute or two, stirring constantly, until it becomes fragrant and releases its oils.
Stir in about a third of the Coconut milk to the paste and cook until it emulsifies and darkens slightly, then return the browned pork to the pan and mix to coat.
Pour in enough Chicken stock to barely cover the pork, bring to a gentle simmer, and scrape up any browned bits from the bottom of the pan.
Add the drained Canned bamboo shoots, torn Kaffir lime leaves (bruise them slightly to release aroma), a palmful of Palm sugar, and a few splashes of Fish sauce; simmer gently until the pork is tender and the flavors have melded, about 15–25 minutes depending on slice thickness.
Taste and adjust seasoning—more Fish sauce for saltiness or more Palm sugar for sweetness—then stir in sliced Red spur chilies (prik chee fa) for heat and finish with a handful of torn Thai basil leaves for a bright herbal lift.
If you like a richer curry, stir in a little extra Coconut milk at the end and warm through for a creamy finish.
Serve the red curry hot over the prepared Jasmine rice, garnished with extra Thai basil leaves or sliced Red spur chilies (prik chee fa) if desired.
