Heat the oil in a large wok or frying pan over a medium heat, add the curry paste and stir-fry for 1–2 minutes. Stir in the coconut cream, stock, tamarind paste, fish sauce and sugar and bring to the boil, then reduce the heat and simmer gently for a further 2–3 minutes.
Add the broccoli and beans and simmer gently for 2 minutes. Stir in the fish and simmer gently for a further 3–4 minutes or until just cooked through. Stir in the bamboo shoots, if using.
Ladle into warmed bowls, sprinkle with Thai basil and serve with lime wedges.