400ml coconut milk
100gm bamboo shoots
70gm green curry paste
1 tbsp fish sauce
200gm chicken thighs, sliced
½ tsp palm sugar, sliced
½ tsp green chilies, seeds removed, chopped finely
A handful of kaffir lime leaves
1 tbsp basil, finely chopped
Simmer 1 cup coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and oil starts to separate from the coconut cream.
Add chicken fillets and cook over moderate heat, until chicken changes colour.
Add remaining coconut cream and water to cover chicken.
Add lime leaves and bamboo shoots.
Bring to boil, reduce hear and simmer until chicken is tender. Stir in fish sauce, sugar, green chilli and basil.
Simmer a further 5 minutes.