Thai Green Chicken Curry 400.00 ml coconut milk 100.00 gm bamboo shoots, sliced 70.00 gm thai green curry paste 1.00 tablespoon fish sauce 200.00 gm chicken thigh fillets 0.50 teaspoon palm sugar (sliced) 0.50 teaspoon green chilli, seeds removed,chopped finely 200.00 each kaffir lime leaves 200.00 ml water 1.00 tablespoon fresh basil chopped finely ----TO SERVE---- basil leaves red chili 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 chili and basil. Simmer for a further 5 minutes. TO SERVE: Transfer to a fresh serving bowl and scatter with the fresh Basil & Chili slices. Yield: 4 servings