200 grams bamboo shoot, thinly sliced
4 1/2 cups coconut milk
3 tablespoons red curry paste
400 grams chicken breast, skinned and sliced into bite-sized pieces
2 tablespoons fish sauce
1/2 teaspoon sea salt
1 1/2 teaspoons palm sugar
5 kaffir lime leaves
2 red spur chilies, diagonally sliced
1/2 cup sweet basil leaves
1. Blanch the bamboo shoot in a pot of boiling water (add small amount of palm sugar to eliminate the bitter taste). Remove, clean and drain.
2. In a pan, bring 1 cup of coconut milk to a boil over medium heat. Add the curry paste, cooking until the red oil surfaces. Add the chicken breast, cooking until it is almost done. Add the remaining coconut milk and bamboo shoot. Season to slightly salty taste. When it boils again, add the kaffir lime leaves and spur chili. Turn off the heat and add the sweet basil leaves.
3. Ladle into a serving bowl and serve.