Title: Thai green chicken curry
 Categories: Main dish, Thai, Chicken
      Yield: 4 Servings
 
    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

MMMMM--------------------------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