In a large sautÃ© pan, sautÃ© the green onions in the canola oil until fragrant. Remove from pan.
In same pan, warm coconut milk with the curry paste, ginger, fish sauce, lime juice, sherry and honey. When it is bubbling, add the tilapia, onions and bamboo shoots/water chestnuts. Stir occasionally until the chicken is cooked through; stir in the chopped sweet basil. Serve on a bed of steamed jasmine or brown rice.