Heat coconut oil in a large skillet over medium heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Transfer chicken to the slow cooker.

In the same skillet, add chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.

Stir in the Thai green curry paste and cook for 1 minute, stirring constantly, until fragrant.

Pour the coconut milk and chicken broth into the skillet, stirring to combine and scrape up any browned bits from the bottom. Bring to a gentle simmer.

Transfer the curry sauce mixture to the slow cooker with the chicken. Stir in the fish sauce and brown sugar.

Cover and cook on low for 3-4 hours, or on high for 2-3 hours, until the chicken is cooked through and tender.

During the last 30 minutes of cooking, add the sliced red bell pepper and bamboo shoots to the slow cooker. Stir well and continue cooking until vegetables are tender-crisp.

Once cooked, stir in the fresh lime juice. Serve hot over jasmine rice, garnished with fresh basil.