| 4 | tb | Vegetable Oil |
| 10 | | Dried Red Chilies, Crushed (Adjust heat to your taste...this |
| | Amount makes a fairly hot dish) |
| 1 | md | Yellow Onion, Chopped |
| 4 | | Cloves Garlic, Chopped |
| 1 | ts | Ground Galangal (Kha)* |
| 1 | | Stalk Fresh Lemon Grass*, Chopped Fine |
| 4 | tb | Fresh Coriander, Chopped |
| 1 | ts | Ground Nutmeg |
| 6 | | Kaffir Lime Leaves* |
| 1 | tb | Ground Coriander Seed |
| 1 | tb | Sugar |
| 2 | tb | Fish Sauce* |
| 1 | ts | Ground Cumin |
| 1 | ts | Salt |
| 2 | | Whole Chicken Breasts, Skinned, Boned, Cut Into 1/8" Slices |
| 10 | oz | Shredded Bamboo Shoots |
| 16 | oz | Coconut Milk (frozen is better, but you can substitute |
| | 1-14 Oz. Can) |
| 20 | | Fresh Basil Leaves (dried basil is not a good substitute) |
| | *Available at good oriental markets |
