Heat TR1 (oil, ginger, garlic) in a pot and sauté until golden brown.

Add TR2 (sliced chicken breast with lime) and TR3 (diced onions, bell peppers, lemongrass, Thai herbs) to the pot and sauté together for 2 minutes.

Pour in 180 ml water with TR4 (red curry paste, bamboo shoots) and bring to a boil.

Add TR5 (coconut milk) and bring to a boil again.

Mix 2 tbsp water into TR6, shake well, and stir into the pot to thicken the curry.