Heat 1/3 cup of the coconut milk in a nonstick stir-fry pan over moderate heat until bubbly and hot. Add the curry paste and lemon grass, and stir until fragrant, about 1 minute. Add the chicken stock, fish sauce, sugar, turmeric, and lime leaves. Bring to a boil. Add the chicken and cook until it turns white, 3 to 5 minutes. Reduce the heat to low. Add the remaining coconut milk, bamboo shoots, peas, and tomatoes. Continue to simmer until vegetables are thoroughly hot, about 3 minutes. Do not allow coconut milk to boil vigorously, as it will separate. Remove from heat and add the basil. Garnish with cilantro. Serve immediately with steamed jasmine rice.
source from: vietnameseportal