Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      fluid ounces  coconut cream
   2      tablespoons   vegetable oil
   1                    garlic clove finely chopped
   1      tablespoon    red curry paste
   2      tablespoons   fish sauce
   1      teaspoon      sugar
   6      ounces        boneless chicken breasts
   4      fluid ounces  chicken stock
   2                    kaffir lime leaves -- roughly chopped
   4      ounces        bamboo shoots -- cut into slivers
  20                    fresh holy basil leaves

Preparation:

METHOD: Gently heat the coconut cream in a small pan but do not let it boil. In a wok or frying pan heat the oil and fry the garlic until golden brown. Add the curry paste and stir well. Pour in the warmed coconut cream and stir until it begins to reduce and thicken. Add the fish sauce and sugar and stir. Add the chicken and cook, stirring constantly, until the meat is opaque. Add the stock, stir and cook for one to two minutes or until the chicken is cooked through. Stir in the lime leaves, then add the bamboo shoots and basil leaves. Stir, cook gently for a final minute and turn into a serving dish. (Serves 4 as part of a meal) Source: Hugo Arnold, EVENING STANDARD Friday 21st October 1994 Hugo Arnold's Commentary Follows. THAI food seems to have erupted into British life over the past few years, particularly in pubs, where many have ditched sausages and chips for Nam Tok, Tom Yam Gung or Grat Doo Moo Nueng Dow Jeow - the latter being Thai spare ribs. Alongside this explosion runs the increasing availability of the ingredients necessary to produce these dishes - lemon grass, kaffir lime, galangal and a few cookery books to explain the process