Thai Red Curry

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2 red bell peppers, julienned 

1 bulb fennel, julienned 

1 yellow onion, julienned 

2 ounces olive oil 

1 cup Thai-style red curry paste

12 cups coconut milk 

2 cup shrimp stock or chicken or vegetable stock

1 cup bamboo shoots 

1/2 cup fish sauce 

1/4 cup fresh squeezed lime juice 

1/4 cup granulated sugar 

1 pound lump crabmeat 

1 cup fresh Thai basil leaves 

1/2 cup fresh cilantro leaves 

1/2 cup fresh mint leaves 

3 kaffir lime leaves, julienned (if available) 

6 servings jasmine rice, steamed