Heat the coconut oil in a large skillet or wok over medium heat. Add the red curry paste and cook for 1 to 2 minutes, stirring constantly, until it becomes highly fragrant and deepens in color.

Pour in the coconut milk and broth, whisking gently to dissolve the curry paste completely into the liquid. Bring the creamy mixture to a steady, gentle simmer.

Stir in the fish sauce, brown sugar, and makrut lime leaves if using. Let the curry broth simmer uncovered for about 5 minutes to allow the sweet and savory flavors to beautifully meld together.

Add the sliced red bell pepper and bamboo shoots to the simmering coconut broth. Cook for 3 to 4 minutes until the vegetables are slightly tender but still retain a light, fresh crunch.

Stir in the prepared prawns, ensuring they are submerged in the hot, aromatic liquid. Cook for 3 to 5 minutes, or until the prawns turn completely opaque, bright pink, and curl slightly.

Remove the skillet from the heat and gently fold in the fresh Thai basil until just wilted. Serve immediately in warm bowls over steamed jasmine rice, garnished with fresh lime wedges for a zesty finish.