Step 1

Heat oil over medium high heat in large nonstick skillet. Add curry paste and saute for 1 minute.

Step 2

Add sliced chicken and cook just until chicken is no longer pink. Add ginger and garlic and saute 30 seconds.

Step 3

Add 1 1/2 cans coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to skillet. Stir in sugar, fish sauce, lime juice, bay leaf, thyme and salt. Simmer for 5 minutes then add red bell peppers and basil and simmer 2-3 minutes or until peppers are crisp tender. Discard bay leaf.

Step 4

Garnish with additional optional fresh basil, lime juice and chili sauce to taste. Serve with rice.