- Boil half a pot of water and poach the chicken fillets for 2 mins.
- Set aside and let it cool down before slicing thinly.
- Heat oil in a wok and stir-fry red curry paste over low heat for 2 mins.
- Add the chicken and stir-fry over high heat until cooked.
- Add bamboo shoot, fish sauce, sugar and water. Stir through for a further minute.
- Add pepper corns, kaffir lime leaves and red chilli. Stir-fry for 1 min, add the fresh basil leaves and remove from heat.
- Serve with rice.