Panang Chicken Curry

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6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out

4 tablespoons (60 g) panang curry paste 

1/2 cup (95 g) brown onion, sliced thin 

4 makrut lime leaves, fine chiffonade 

1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin 

1/2 tablespoon (10 g) tamarind paste 

2 teaspoons (10 ml) fish sauce  

1 teaspoon sugar 

1 red bell pepper, sliced 

1 zucchini, sliced into 1/4-inch rounds 

1 cup (240 g) canned bamboo shoots, sliced  

1/2 cup (95 g) Thai sweet basil leaves, roughly chopped