Finely slice the bottom (thick) part of the lemongrass. Do the same with the lime leaves and chilli. Place in a pestle and mortar and pound them to a paste.
Finely slice the bamboo shoots and then the cabbage.
Juice the lime. Pick the basil leaves.
Slice the chicken, thinly and set aside.
Heat a wok to a medium heat, add the peanut oil. Fry the paste for 1 minute before adding the palm sugar and sliced chicken. stir fry for a further minute or so. Add the coconut milk and bring to the boil the simmer for 10 min.
Season with fish sauce and lime juice. Finally add the picked Thai basil leaves and beansprouts.
Serve with steamed Jasmine rice and garnish with sliced bamboo shoots and coriander.
«For an authentic (and super hot) taste, use Thai birdseye chillies.»