Heat the oil in a large skillet over medium-high heat. Add the yellow curry paste and cook, stirring frequently, until it darkens slightly, becomes fragrant, and begins to dry out, about 2–3 minutes. Stir in ¼ cup of the coconut milk until the paste is fully dissolved, then cook for 1 minute to deepen the flavor.

Pour in the remaining coconut milk and vegetable broth. Add the potatoes, onion, carrots, fish sauce, and sugar, then stir to combine. Bring to a gentle simmer, cover, and cook for 12–15 minutes, or until the potatoes are fork-tender.

Nestle the cod fillets into the curry and scatter the snap peas around them. Cover and cook for 5–8 minutes, or until the cod is opaque and flakes easily with a fork.

Gently break the cod into large chunks using the back of a spoon or a fork, then stir in the bamboo shoots. Taste and adjust the seasoning as needed—add a splash of broth or water to thin the sauce, or a little more fish sauce, sugar, or salt to balance the flavors. Finish with a squeeze of fresh lime juice.

Spoon the curry over jasmine rice and garnish with fresh Thai basil. Serve with extra lime wedges, if desired