• Heat 1/3 cup of the coconut milk in a nonstick stir-fry pan over moderate heat until bubbly and hot. Add the curry paste and lemongrass. And stir until fragrant. About 1 minute. 
  • Add the chicken stock, fish sauce, sugar, turmeric, and kaffir lime leaves. Bring to a boil. 
  • Add the chicken and cook until it turns white. 3-5 minutes. Reduce heat to low. Add the remaining coconut milk, bamboo shoots, peas, and tomatoes. Continue to simmer until vegetable are thoroughly hot. About 3 minutes.
  • Do not allow coconut milk to boil vigorously. As it will separate. Remove from heat and add the basil. 
  • Garnish with the cilantro. Serve immediately with steamed jasmine rice.
4 to 6 Servings