Start by prepping ingredients: Dice the onion, mince the garlic, and mince the ginger. Peel the ginger with a spoon or vegetable peeler and finely mince it. Thinly slice the red bell pepper into long vertical strips and cut those strips in half horizontally.

Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and sauté for 3–5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2–3 minutes or until lightly toasted and fragrant.

Return the heat to medium high. Add the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1–2 minutes, then add the bite-size pieces of chicken. Sprinkle on salt and pepper (I add 1 teaspoon fine sea salt and ½ teaspoon pepper). Cook, stirring often, for about 4–5 minutes or until the chicken is browned on both sides but not cooked through.

Pour in coconut milk, 1 tablespoon lime juice, and brown sugar (to taste). Stir until chicken is cooked through (juices run clear and it is cooked to 165°F) and curry is slightly thickened. If desired, stir in the fish sauce.

Serve over rice and/or with naan. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.