In a large saucepan fry coconut cream from coconut milk can with curry paste over medium flame for 3 min. (The thicker coconut cream will have generally floated to the top of the can. Set aside remaining coconut milk.). When curry paste is dissolved, add remaining coconut milk and chicken pieces. Then add fish sauce, sugar, basil, bamboo shoots, peas, and stock. Maintain on low flame for 10 min. Garnish with fresh cilantro. Serves 2-4 with rice. You may vary curry paste and fish sauce to taste.