In a large skillet over medium heat, add a splash of oil and sauté the onion until it becomes translucent—about 5 minutes. Add the minced garlic and give it another minute to get all those flavors dancing together.

Toss in your chopped chicken pieces, cooking until they’re golden on the outside (roughly 7-10 minutes). Don't overcrowd the pan; it’s better to cook in batches if needed.

Once your chicken is sizzling perfectly, stir in the red curry paste, allowing it to coat everything nicely.

After a minute, pour in the coconut milk and fish sauce, stirring well to bring all the flavors together. Let it simmer for about 10 minutes.

In the final moments of cooking, add the fresh basil and, if using, the lime juice.

Taste and season with salt and pepper as needed. Serve your Basil Chicken in Coconut Curry Sauce over steamed rice or with warm naan.