Step 1: Prepare the Ingredients

1. Wash and cut the chicken into bite-sized pieces. Pat dry with paper towels and season lightly with salt and pepper.
2. Slice the bell peppers, carrots, and broccoli into uniform pieces to ensure even cooking.

Step 2: Cook the Chicken

1. Heat a large skillet or wok over medium-high heat. Add the coconut oil and let it melt.
2. Add the chicken pieces to the skillet and sear for 3–4 minutes, or until lightly browned. Remove the chicken from the skillet and set aside.

Step 3: Cook the Curry Paste

1. In the same skillet, reduce the heat to medium and add the curry paste.
2. Stir-fry the paste for 1–2 minutes, or until fragrant. This step helps release the oils and intensifies the flavor of the paste.

Step 4: Create the Curry Base

1. Slowly pour in the coconut milk and chicken broth, stirring to combine.
2. Bring the mixture to a gentle simmer and let it cook for 2–3 minutes to allow the flavors to meld.

Step 5: Add Vegetables and Chicken

1. Add the sliced bell peppers, broccoli, carrots, and seared chicken to the skillet.
2. Simmer the curry for 8–10 minutes, or until the chicken is fully cooked and the vegetables are tender but still crisp.

Step 6: Season and Finish

1. Stir in the fish sauce, sugar, and lime juice. Taste and adjust the seasoning as needed. Add more curry paste for heat or lime juice for brightness.
2. Remove the skillet from the heat and garnish the curry with fresh cilantro, Thai basil, green onions, and red chilies.

Step 7: Serve

1. Serve the curry hot over steamed jasmine rice or rice noodles. Garnish with additional herbs and lime wedges, if desired.