1-First, heat 2 tablespoons of coconut oil in a large pot over medium heat and sauté the diced onion until it turns golden, about 3-4 minutes.

2-Then, add the minced garlic and ginger, stirring for another minute until fragrant.

3-Next, lower the heat and mix in the yellow curry powder, red curry paste, and coriander, cooking for about 30 seconds to release their aromas.

4-Turn the heat back up, add the remaining tablespoon of coconut oil and diced red bell pepper, then toss in the chicken pieces seasoned with salt and pepper.

5-Cook the chicken until it’s browned on the outside but not fully done, around 5 minutes.

6-Pour in the coconut milk, lime juice, and brown sugar, then let it simmer until the chicken hits 165°F internally and the sauce thickens slightly.

7-Stir in the fish sauce if you like, and finish by garnishing with diced cilantro or basil and optional nuts. Serve hot with basmati rice or naan for a complete meal that feels both comforting and fresh.