Prepare the ingredients. Boil the pickled bamboo shoots in water once, then drain and set aside.

Pour 2 cups (500 ml) coconut milk and 4 1/4 cups (1 liter) water into a pot. Heat over medium heat. When the coconut milk comes to a boil, add the chicken feet and simmer for 30 minutes. Remove from heat and set aside.

Pour 1 cup (250 ml) coconut milk into a pan and heat over medium heat. When it starts to boil, reduce to low heat and simmer until the coconut milk separates. Add the red curry paste and stir-fry until fragrant.

Add the chicken feet to the pan and stir to coat with the curry paste. Pour in the coconut milk mixture used to cook the chicken feet. When it comes to a boil, add the bamboo shoots. Season with fish sauce and palm sugar. Stir until combined, taste and adjust seasoning as desired. (Optional: Add chicken blood cubes if desired.)

When it comes to a boil, turn off the heat. Add kaffir lime leaves, sliced green and red chili peppers, and Thai basil leaves. Stir gently and serve.