Chop chicken to bite size
Heat soup pot on low heat,add oil ,when hot enough add chilli paste ,garlic,fingerroots ,stir to prevent from burning ,
Add little coconut milk at the time,keep stiring until fragrance,reddish ,until finally you see the reddish oil from the paste
Add chicken ,change to medium heat ,add kaffir lime leaves ,stir until no longer pink,this help curry more aroma,during this continue add coconut milk to protect from burning
Add all coconut milk ,chicken stock ,bamboo shoots ,seasoning ,let it simmer for about 30 mins or until chicken tender
Taste before heat off,add basils,sliced pepper or hot chilli ,serve hot with steamed jasmine rice or rice noodles
