Rob's Golden Curry

I just love this curry that my husband occaisionally makes. He finally agreed to let me write down the recipe. If possible buy the ingrediants at an Asian Market he claims it makes a huge difference! (good coconut milk, good curry paste, etc.)

Ingredients:
About 2 lbs boneless, skinless chicken breast; cut into bite sized slices
2 tbsp Olive Oil
½ Onion; sliced thinly into strips
3 Cloves Garlic; chopped
Salt & Pepper to taste
¼ C Yellow Curry Paste (paste is better than powder)
3-4 15 oz cans Coconut Milk
2 tsp Thai Fish Sauce
Juice of 1 lime
1-15 oz can Bamboo shoots (optional)
1-15 oz can Oriental Straw Mushrooms (optional)
1-15 oz can Baby Corn (optional)
Thai Garlic Chili Sauce
Jasmine Rice

Instructions:
In a large sauce pan brown the chicken in olive oil, salt and pepper to taste; add onion and garlic. Add curry when chicken is almost cooked through and onion is translucent. Stir in coconut milk, add fish sauce. Add vegetables and lime juice. Heat until just boiling, reduce heat and simmer for about 30 minutes. Serve over Jasmine rice and add chili sauce for additional heat.