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 Vogü Wine & Food Cookbook 94/95

Stichworte: Main dish, Thai, Chicken