Coconut Chicken Curry

1. Heat vegetable oil in a large skillet or pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside. 2. Add onion, bell pepper, garlic, and ginger to the same skillet. Sauté for 3-5 minutes until softened. Stir in red curry paste and cook for 1 minute until fragrant. 3. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer, then return chicken to the pot. Reduce heat to medium-low and cook for 10-15 minutes, or until chicken is cooked through and sauce has thickened slightly. 4. Stir in lime juice. Taste and adjust seasoning as needed. Serve hot over cooked rice, garnished with fresh basil leaves.