Prepare the fresh bamboo shoots: Rinse the bamboo shoots thoroughly and let them drain. Bring a pot of water to a boil over medium heat, add a pinch of salt, and cook the bamboo shoots until tender. Remove and soak them in cold water. Mix the green curry paste with shrimp paste and a little water, set aside.

Prepare the chicken: Cut the chicken thigh into bite-sized pieces, rinse well, and drain in a colander.

Make the green curry: Heat a pan over medium heat, add some coconut milk and the green curry paste mixture. Stir-fry until fragrant.

Add the prepared chicken and cook until almost done. Transfer to a pot, add the cooked bamboo shoots, and pour in the remaining coconut milk.

Season with seasoning powder, palm sugar, and salt to taste. Add Thai basil leaves and sliced red chili peppers. Serve.