Heat oil in a large wok or stockpot over medium heat. Season the chicken with salt and pepper, add to the wok, and cook until no longer pink on the outside, about 6 minutes. Increase heat to medium-high.

Add water, curry paste, ginger, turmeric, curry powder, garam masala, red pepper flakes, mushrooms, garlic, and green pepper. Simmer for 1-2 minutes.

Add fish sauce, sugar, and lime zest. Stir well. Add the bamboo shoots, baby corn, carrot, and cilantro stems. Cook for 5-7 minutes until vegetables are tender and chicken reaches 165°F internally.

Add the basil leaves and cover. Simmer for 1 minute. Adjust salt and pepper as needed.

Serve hot over steamed white rice.