Soak the tamarind pulp in hot water for several hours until soft.
Remove seeds and fibres from the tamarind and press the pulp through a sieve.
Soak dried chillies in 75ml of hot water for 1 to 2 hours.
Blend soaked chillies and their liquid with all paste ingredients into a smooth consistency.
Slice the chicken breasts crossways into 3mm thick pieces.
Heat oil in a wide non-stick pan over medium-high heat.
Collect 60ml of thick cream from the top of the coconut milk and stir the rest.
Sauté the coconut cream and 5 tbsp of curry paste for 3 minutes until oil separates.
Add chicken, bamboo, coconut milk, lime leaves, fish sauce, tamarind, and sugar to the pan.
Simmer the mixture on low heat for 2 minutes until chicken is cooked through.
Stir in basil leaves and remove from heat to serve with jasmine rice.