Step 1

Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add the onion and bell pepper and saute for 4-5 minutes. Add the garlic and ginger, stir to combine.

Step 2

Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 1 minute until lightly toasted and fragrant. Remove the mixture to a bowl.

Step 3

Wipe the pan down with a paper towel. Heat to medium-high heat. Add in the remaining 1 tablespoon of olive oil and strips of chicken. Season with salt. Cook for 5 minutes or until the chicken is browned on both sides, but not cooked through.

Step 4

Turn the heat down to low. Add the veggies with seasoning back in with the chicken, mix well to combine.

Step 5

Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through for about 5 more minutes and curry is slightly thickened (See Notes). If desired, stir in the fish sauce.

Step 6

Serve over rice. Garnish with cilantro leaves.