Step 1

Warm the oil in a large skillet over medium heat. Add the bell pepper and carrots. Cook for 1-2 minutes, then add the white parts of the chopped green onions and the minced garlic. Cook for another 1-2 minutes, until the veggies are beginning to soften but not yet turn brown.

Step 2

Stir in the coconut milk, curry paste, fish sauce, and brown sugar. Whisk into a smooth sauce and increase the heat slightly to bring everything to a rapid simmer. Reduce heat to medium-low and let it bubble gently for 3-4 minutes, until slightly thickened.

Step 3

Keep the sauce at a gentle simmer and add the pieces of chicken. Continue to cook, stirring occasionally, for 5-6 minutes, just until the chicken is cooked through.

Step 4

Stir in the lime juice, then sprinkle cilantro on top. Sample and season with more lime juice, if desired, or a touch more brown sugar if you want it more sweet.

Step 5

Serve right away over rice or rice noodles, with extra cilantro and the green parts of the chopped green onions on top. Enjoy!