Yellow Curry Chicken

Prepare the steamed rice (see other BigOven recipes for this.) Prepare potatoes: Peel the potatoes, and dice them into even, 1/2" cubes. In a medium saucepan, bring water to rolling boil. Boil for about 4-5 minutes -- do not overcook -- you want them fork-firm -- "al dente", not fully cooked. Run under cold water immediately for a minute or two to stop the cooking. Set aside. Wash and dry the chicken breasts. Slice them thinly, into bite-size pieces. In a small container, mix curry paste -- add the minced ginger, minced garlic and curry powder together until blended. Add the salt. Bring a large saucepan to medium-high heat; add vegetable oil. Saute the sliced onions and red pepper together for 2 minutes, until just tender (not brown), and add the chicken. Cook the chicken over medium-high heat until opaque, not brown, approximately 3-5 minutes more. Reduce the heat to medium and add the curry paste and stir it in rapidly (don't let it scald on the pan). Add the coconut milk, stir to mix well, add the potatoes and bamboo shoots, and heat over medium heat. Serve over rice and top with basil, or, for a more traditional presentation, serve it separately with steamed rice, and allow everyone to take their own proportions. Freezing for advance-meal prep: Just prior to adding the basil, you can cool this recipe, and freeze it (without the basil.). Should keep OK in the freezer for a month or two. Optional addition -- hot chili sauce, found in the Asian section of most grocery stores, will take the heat up another few notches.