Slice the chicken, chop the onion, mince the garlic, and get your veg ready.

Once the pan is hot, things move quickly—mise en place is your friend.

Heat a large skillet or sauté pan over medium-high heat. Add oil and swirl to coat.

When the oil shimmers, add the chicken pieces in a single layer. Season lightly with salt and pepper.

Sear until golden on the outside, about 3–4 minutes per side for small pieces. Remove the chicken to a plate and set aside.

In the same pan, lower heat to medium. Add the sliced onion and sauté until soft and translucent, about 4 minutes.

Add the garlic and ginger and cook 30–45 seconds, until fragrant.

Stir in the red curry paste (or curry powder) and fry it with the aromatics for a minute.

Pour in the coconut milk and the remaining chicken broth. Stir to combine and bring to a gentle simmer.

Scrape any brown bits off the bottom of the pan.

Add the bell pepper and snap peas (if using). Return the chicken to the pan along with any juices that collected on the plate.

Simmer for 6–8 minutes until the chicken is cooked through and vegetables are tender-crisp.

Stir in the fish sauce (or soy sauce), brown sugar, lime zest, and lime juice. Taste and adjust seasoning as needed.

Fold in the basil leaves right before serving so they wilt but keep their fresh flavor.

Serve hot over jasmine rice or cauliflower rice. Add lime wedges on the side and sprinkle with more basil.