Thinly slice onion and set aside.
Mince jalapeno and garlic and set aside.
Peel potatoes and cut into ½ inch cubes and set aside.
Slice chicken into ½ inch slices and set aside.
Drain bamboo shoots and set aside.
Cut broccoli into florets and set aside.
Dice tomato and set aside.
In Dutch oven or large pot, add one teaspoon olive oil and sauté onions for 5 minutes. Season with one teaspoon salt.
Add garlic and jalapeño sauté one minute.
Add curry paste, mix to coat vegetables, and cook for 1 minutes.
Add chicken, season with salt and pepper, and cook for 15 minutes.
Add potatoes, brown sugar, vegetable stock, coconut milk, fish sauce, bamboo shoots, and broccoli.
Reduce heat to simmer, cover partially and cook for about 10 minutes.
Add in diced tomato and cook for 5 minutes.
Remove from heat, add fresh lime juice, and stir.
Garnish each bowl with lime wedges and cilantro.
Serve with ¼ cup brown rice per serving.