400 ml Coconut Milk

    100 g  Bamboo Shoots, Sliced

     70 g  Thai Green Curry Paste

      1 tb Fish Sauce

    200 g  Chicken Thigh Fillets

    1/2 ts Palm sugar (sliced)

    1/2 ts Green Chilli, Seeds

           -removed,chopped Finely
    200 ea Kaffir Lime Leaves

    200 ml Water

      1 tb Fresh Basil Chopped Finely

----------------------------------TO SERVE----------------------------------
           Basil Leaves
           Red Chilli Slices
  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 colour. 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 & simmer until the chicken is
  tender. Stir in the fish sauce, sugar, green chilli and basil. Simmer for a
  further 5 minutes.
  TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh
  Basil & Chilli slices.
  From: Australian Vogue Wine & Food Cookbook 94/95