1Combine coconut milk and chicken broth in a wok over medium-high heat and cook until combined, just a few minutes, stirring occasionally.
2Add onions, lime juice, fish sauce, ginger,curry, sugar and salt and pepper to taste and cook until onions are slightly transulcent.
3Season chicken breasts with salt and pepper, cut into bite-sized pieces and add to the wok. Turn up the heat to high and cook until white in middle, about five minutes.
4Re-constitute shitake mushrooms in some chicken broth and add to wok, turn heat down to medium-high and cook for two minutes. Sprinkle over chopped cilantro and sliced bamboo shoots. Serve immediately with jasmine or basmati rice.