• Begin by reducing ¾ cup of the coconut milk in a saucepan over medium heat. Let it simmer until thickened and you start to see the coconut oil separating from the milk—this signals a rich base is forming. If the oil doesn’t separate, don’t worry—continue with the next step.
• Add the green curry paste and sauté it in the thickened coconut milk for about 2 minutes. Stir continuously to prevent sticking. If the paste clings to the bottom of the pan, splash in a bit of the remaining coconut milk to deglaze.
• Toss in the chicken thigh pieces and mix thoroughly to coat them in the fragrant curry base.
• Pour in the chicken stock and the rest of the coconut milk, followed by the palm sugar and 1 tablespoon of fish sauce. Take the makrut lime leaves, gently crush them between your fingers to release their oils, then tear into large pieces and add to the pot. Discard the tough central veins beforehand. Let the mixture gently simmer for 10 to 15 minutes, or until the chicken is tender and fully cooked.
• Add the bamboo shoots to the pot and bring everything to a boil. At this point, if you prefer a softer bell pepper texture, add the julienned strips now. Once the curry reaches a boil, remove it from heat.
• Taste the curry and adjust the seasoning with more fish sauce or sugar as needed. If the curry’s flavor feels weak, heat a separate small pot with a bit of oil and sauté extra curry paste until aromatic. Ladle in some of the curry sauce to blend, simmer briefly, then stir this intensified mixture back into the main curry.
• Add the Thai basil and red pepper slices. Stir just until the basil wilts from the residual heat. Serve hot over freshly steamed jasmine rice.

For Chicken Breast Version:

• After sautéing the curry paste, add the makrut lime leaves, remaining coconut milk, chicken stock, palm sugar, and 1 tablespoon fish sauce. Let this simmer gently for 5 minutes.
• Bring the curry to a boil and add the chicken breast. Cook just until the chicken is about 70% done—approximately 1 to 2 minutes. Then add the bamboo shoots and bell peppers if you like them softer. Return to a boil and immediately remove from heat.
• Adjust the seasoning, and stir in Thai basil and peppers until the basil wilts. Serve with jasmine rice.

For the Curry Paste:

• Toast the cumin and coriander seeds in a dry pan over medium-high heat, stirring constantly until fragrant and slightly darkened—about 4 minutes. Cool and grind with white peppercorns using a mortar and pestle until powdery. Set aside.
• Halve at least 8 of the green chilies and scrape out the seeds and pith. Finely chop all the chilies and begin pounding them with coarse salt until a smooth paste forms. Add ground spices if the mixture is too wet.
• Add the Thai basil and pound again until smooth. Follow with lemongrass, galangal, lime zest, and cilantro roots, pounding each addition thoroughly.
• Incorporate shallots and garlic, pounding into a cohesive paste. Finally, mix in the shrimp paste until fully blended.
• Use immediately or refrigerate for up to 3 days.