Fry the tortillas at 350 until crisp. Season with salt and dry on a wire rack. Reserve 2 tablespoons of the frying oil.
Scoop the solid coconut cream from the top of the can of coconut milk. In one bowl, put 1/2 cup of the water and 2 tablespoons of the cream. Set aside. In another bowl, put the remaining coconut cream. Discard the remaining coconut water.
In the bowl with the coconut cream, add the sour cream and juice form the lime. Stir to mix well, using a hand blender if you need to. Season with salt and set aside in the fridge.
Put the reserved frying oil from step 1 into a frying pan over medium high heat. Add in the curry paste and cook about 3 minutes stirring often. Add in the reserved coconut cream and water from step 2 and stir to combine. Cook 2 minutes.
Add the chips to the pan and toss to coat. Pour the chips out onto a 1/4 baking sheet or platter.
Top the chips with the bamboo, scallions, cilantro, fried eggs, and coconut sour cream mixture. Serve.