Step 1

Mix the chicken with 2 teaspoons (10 ml) of the fish sauce and set aside.

Step 2

In a small pot over medium heat add the coconut oil and curry paste. Saute the curry paste for 2 minutes, deglazing with a little water if the paste starts to stick to the pot.

Step 3

Add the coconut milk, chicken stock, palm sugar, and bamboo shoots and stir to mix. Grab the makrut lime leaves and twist them to bruise, then tear into chunks and add them to the pot. Simmer the curry for 5 minutes.

Step 4

Add the marinated chicken and once the sauce comes back to a simmer, cook for another 1-2 minutes - just until the chicken is cooked through. (Thin pieces of chicken breast do not take long to cook at all, so be sure to check early and don't overcook them!)

Step 5

Turn off the heat and stir in Thai basil. Taste the sauce and add more fish sauce as needed. How much fish sauce you need will depend on the brand of curry paste you use, so it's important to taste before adding. Serve with jasmine rice!