If using fresh bamboo shoots, peel and slice and place in a saucepan.
Cover with water and boil until just tender, about 5 minutes. Canned
bamboo shoots should be drained, sliced, and boiled for 2 to 3
minutes in a little water to remove any metallic taste.
Bring the coconut cream to a boil in a saucepan over medium heat.
Reduce to low heat and simmer, stirring constantly, until the surface
takes on an oily sheen. Add the red curry paste and chicken, stir
well, and add the coconut milk and bamboo shoots.
Continue to simmer over low heat until the chicken is tender, about
10 minutes, then add fish sauce, salt, sugar, kaffir lime leaves,
and chili. Remove from heat and garnish with basil.
