This turned out exceptionally well, better than any I have had in a restaurant. Taking the chicken apart with a cleaver is a good outlet for aggression! One 3 to 4 lb chicken 5 Kaffir lime leaves 20 oz can sliced or whole bamboo shoots (not slivers). 1 to 4 Thai or Serrano chilis in thin strips (optional-the dish is moderately spicy without them) 1 c frozen green peas 16 oz canned coconut milk (unsweetened) Half of a 4 oz can of green chili paste (Mae Ploy brand is excellent; remainder can be frozen) 1/3 c Thai fish sauce 1/4 c Thai basil or mint leaves Disassemble the chicken, saving the back and wingtips for stock. Use a cleaver to cut each thigh into 2 pieces. Remove the nobby end from each drumstick and cut the remainder into 2 pieces. Cut each breast half into 3 or 4 pieces. Divide each wing into 2 sections. Remove the skin (wings excluded). If using whole bamboo shoots, cut into slices about 1 x 1/2 inch and 1/4 inch thick. Soak the kaffir lime leaves in warm water for at least 15 min. Drain before using. Pat the chicken pieces dry with paper towels. Heat 4 TB oil in a wok over high heat. Stir fry the chicken until lightly browned and about half cooked. You may want to do this in 2 batches. Remove and set aside. Add 1/2 of the coconut milk to the wok and cook over medium heat, stirring, until it thickens, forms large bubbles, and turns a light tan color. Add the curry paste and stir until the mixture is quite thick. Add the remaining coconut milk, lime leaves, fish sauce, chilis (if using), and basil or mint. Bring to a simmer and add the chicken, stirring to mix. Simmer covered for about 5 minutes. Add bamboo shoots and peas. Simmer for another 5 minutes or until the chicken is done, adding a little water if necessary. Add salt if needed. Serve over jasmine rice.