Prep your ingredients. Slice the chicken thinly so it cooks quickly and stays tender. Have the vegetables, garlic, and ginger ready to go. Shake the coconut milk can to blend the cream and liquid.

Heat the pan. Use a large skillet or wok over medium heat. Add the oil and let it warm until shimmering but not smoking.

Bloom the curry paste. Stir in the red curry paste and cook for 1–2 minutes, stirring often. It should smell fragrant and slightly toasty. This step deepens the flavor.

Sauté aromatics. Add the garlic and ginger and cook for 30 seconds. Don’t let them brown—just soften and release their aroma.

Add coconut milk and broth. Pour in the coconut milk and chicken broth. Stir well to dissolve the curry paste into the liquid. Bring to a gentle simmer.

Season the sauce. Add 1 tablespoon fish sauce and 1 teaspoon sugar to start. You’ll adjust later. Taste for saltiness and sweetness as it cooks.

Cook the chicken. Add the sliced chicken to the simmering sauce. Keep the heat at a gentle simmer and cook for 6–8 minutes, stirring occasionally, until the chicken is just cooked through.

Add vegetables. Stir in the onion, bell pepper, and any other vegetables. Simmer for 3–5 minutes, until tender but still vibrant. Avoid overcooking—crisp-tender is best.

Finish with freshness. Turn off the heat. Stir in lime juice and a handful of torn basil leaves. Taste and adjust: add more fish sauce for salt, sugar for balance, or curry paste for more kick.

Serve. Spoon over hot jasmine rice. Top with extra basil, cilantro, and sliced chili if you like it spicier. Serve with lime wedges.