How to make my take on thai red curry chicken

Here is what you'll need

In a medium bowl whisk together one 13 oz can of coconut milk, 6 oz of oyster sauce, 12 oz Thai red curry sauce, and 9 oz of plum sauce.

Add 3-5... Or more cloves of fresh crushed garlic. Whisk in. Add a pinch of salt.

Peel and grate about 3-4 tbsp of fresh ginger... Take a sip of wine or a good martini and whisk in.

In a large skillet add a medium chopped onion in olive oil, sauté until onions caramilze.

Cut about 2 lbs chicken into cubes.

Just as the onion begins to caramalize, add the chicken and one can of bamboo shoots. Sauté till the chicken begins to brown.

Once the chicken has cooked through and the bamboo has softened, add a sprig of rosemary, your sliced mushrooms, and a pinch of salt and pepper. Cover and simmer for 5 min. Cook up a pot of rice!

After about 5 min, add the sauce you made previously. Cover partially and simmer until it begins to thicken.

Just as the leaves begin to fall off the rosemary, squeeze 1/2 of a lime into the curry, add the entire lime rind to the mix and continue to simmer.

Serve over white rice, garnish with cilantro and lime.... Enjoy!