Red Curry Chicken

This is Kathy's favorite curry recipe.  She makes it almost EVERY time we come to visit.  You decide how HOT you want to make it.  
 
1 can (14- oz) coconut milk (regular or light)
1-2 TBS red curry paste (warning, 1 TBS is flaming hot like 3+ stars so adjust to taste)
1 TBS fish sauce
2 TBS brown sugar
1/3 cup water
1 can, 8-oz sliced bamboo shoots, slice each 3 times lengthwise to make thin sticks
7 ounces cooked chicken cut into pieces

Cook coconut milk and curry paste over medium heat 5 minutes, then add the fish sauce, brown sugar, bamboo shoots and water.  Simmer another 10 minutes; add chicken and heat till warm.  Serve with Jasmine rice.