Step 1

Heat oil in a large skillet over medium-high. Once hot, add onions and 1/2 tsp salt. Cook 3 minutes, or until onions are softened, stirring often.

Step 2

Add the red curry paste, garlic, ginger, and coriander. Cook about 1 minute, or until fragrant, stirring often.

Step 3

Add coconut milk, brown sugar, fish sauce, and chicken. Stir, bring to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, occasionally stirring.

Step 4

Add carrots and bell peppers, and simmer 5-7 more minutes, until sauce slightly thickens and chicken is cooked through (took mine 7 minutes).

Step 5

Remove from heat, and stir in the lime zest, half of the lime juice, and half of the cilantro.

Step 6

At this point, do a taste test and add in more lime juice if needed and more: salt, sugar, or curry paste to taste. (I added 1/4 tsp more salt, and 1 TBSP more curry paste for added heat!)

Step 7

Top with the remaining cilantro, and serve!