Thai Curry - cooking recipe

Ingredients

olive oil
onion, sliced
2 cloves garlic, sliced
2 tablespoons Thai red curry paste or 2 tablespoons green curry paste
Thai peppers or jalapeno pepper, to taste,sliced
1 (13 ounce) can coconut milk
raw chicken, cubed
1/4 cup chicken broth
1 can straw mushroom, drained and rinsed
1 can bamboo shoot, drained and rinsed
2 tablespoons Thai fish sauce
6 fresh lime leaves, torn in half
1/2 basil (Thai or regular)
1 lime, quartered

Preparation

Heat small amount of oil in skillet and cook onion over moderate heat until translucent.
Add garlic, stir until it starts to color.
Add curry paste and a little coconut milk, stirring until smooth.
Add rest of coconut milk and the cubed chicken.
Simmer for five minutes.
Add rest of ingredients except for the lime, and simmer for about 10 minutes until the chicken is fully cooked.
Serve over cooked rice with lime quarter and more basil if you want.