In a medium saucepan, warm the 3 tablespoons (45 ml) of thick coconut cream over high heat for about 1 minute.
When the cream starts to sizzle, stir the curry paste into the cream as if you were building a roux.
Add the lime leaves.
Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant.
If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving.
Cook the paste until it has the consistency of peanut butter.
Stir in the onion, basil and remaining coconut milk.
Heat until you reach a full rolling boil.
Allow the curry to boil for 10 to 15 minutes, or until it reduces by about one-quarter and coats the back of a wooden spoon.
Reduce the heat to a simmer.
Add the tofu, bamboo shoots, red bell pepper, vegetarian fish sauce, salt, tamarind concentrate and palm sugar.
Let this simmer for about 5 more minutes or until the vegetables are cooked.
Serve hot over cooked rice.