Push aromatics to the side and add the chicken pieces in a single layer. Sear until a light golden crust forms, about 4–6 minutes. Cook in batches if needed.
Add red bell pepper slices and stir in red curry paste, toasting for about 30 seconds to awaken the spices.
Pour in coconut milk and chicken broth. Stir to combine, scraping up browned bits. If you want a thicker sauce, whisk in a slurry of 1 teaspoon cornstarch with 1 tablespoon cold water and simmer for 1 minute until glossy.
Stir in fish sauce and lime juice. Taste and adjust with salt and pepper.
Reduce heat to a gentle simmer and cook for 8–10 minutes, or until the chicken is cooked through. If using thicker cuts, check with a thermometer to reach 165°F (74°C).
Remove from heat and stir in chopped cilantro or Thai basil. Taste again and serve over warm rice or cauliflower rice; finish with an extra lime squeeze.
Notes
Creamy Coconut Milk Chicken Recipe is a weeknight-friendly Thai-inspired chicken dish cooked in a silky coconut milk sauce with lime brightness, ready in 35 minutes.
