Sear the chicken

• Pat the chicken thighs dry and season lightly with salt.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook for about 3–4 minutes per side, until nicely browned; it doesn't need to be fully cooked yet.
• Remove and set aside.

Build the curry base

• Lower the heat to medium and add the onion; cook for about 2–3 minutes.
• Add the garlic and ginger and cook for another 30 seconds.

Bloom the curry paste

• Add the red curry paste and cook for about 1 minute, stirring constantly, to deepen the flavour.

Add the coconut milk and broth

• Pour in about a third of the coconut milk first and stir it into the curry paste.
• Let it bubble for 1–2 minutes, then add the remaining coconut milk and the chicken broth.

Season the sauce

• Stir in the fish sauce and brown sugar.

Simmer the curry

• Return the chicken and any juices to the pan.
• Add the sliced bell pepper.
• Bring everything to a gentle simmer and cook uncovered until the chicken is cooked through and the sauce has thickened slightly.

Finish with lime

• Turn off the heat and stir in the lime juice.
• Taste and adjust: more fish sauce for saltiness, brown sugar for sweetness, or lime for acidity.

Serve

• Serve over jasmine rice and finish with basil or cilantro and green onions.