Spicy Thai Chicken Curry

1.Heat the vegetable oil in a large skillet or wok over medium heat until shimmering.

2.Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

3.Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

4.Add the Thai red curry paste and cook, stirring constantly, for 1-2 minutes to release the spices' aroma.

5.Add the chicken pieces to the skillet, stirring well to coat them evenly with the curry paste. Cook for 5-6 minutes until the chicken is lightly browned on all sides.

6.Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.

7.Add the sliced red bell pepper, snap peas, and julienned carrot. Simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender but still crisp.

8.Remove the skillet from heat and stir in the fresh Thai basil, cilantro, and lime juice. Taste and adjust seasoning with salt if needed.

9.Serve the spicy Thai chicken curry hot over steamed jasmine rice, garnished with extra basil or cilantro if desired.