Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 400      milliliter    coconut milk
 100      gram          bamboo shoots -- sliced
  70      grams         Thai green curry paste
   1      tablespoon    fish sauce
 200      gram          chicken thigh fillets
     1/2  teaspoon      palm sugar -- (sliced)
     1/2  teaspoon      green chile -- seeds
                        -- removed, finely chopped
 200                    kaffir lime leaves
 200      milliliter    water
   1      tablespoon    fresh basil chopped finely
                        ***to serve***
                        basil leaves
                        red chile slices

Preparation:

Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes color. Add the remaining coconut cream and sufficient water to cover the chicken. Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring), reduce heat and simmer until the chicken is tender. Stir in the fish sauce, sugar, green chile and basil. Simmer for a further 5 minutes. TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh Basil and Chile slices.