Step 1

Heat 2 tablespoons of oil in large skillet or wok over medium heat.  Add the chicken and brown on all sides.  Remove from pan and set aside.

Step 2

Add sliced red pepper and onion to the pan and cook until softened (about 5 minutes).

Step 3

Add the garlic and the chili peppers and cook about 30 seconds.  Add the chicken back to the pan. Add the curry paste and brown sugar.  Fry until fragrant.

Step 4

Stir in the coconut milk.  Stir the fish sauce, lime juice, and zest into the mixture;  Add the herbs and lime leaves.   Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).

Step 5

Taste for saltiness and if more is needed, add more fish sauce if necessary and serve.