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In a large skillet over medium-high heat, add the oil, diced onions, diced bell peppers, and add a pinch of kosher salt. Cook until the onions have softened.
Next, add the curry paste to the onions and fry for about 15 seconds or so—long enough to awaken your senses with the aroma.
Add the chicken and fry for about 1-2 minutes. This will help add a little color to the chicken and caramelized flavor to the dish.
When ready, add the potatoes, along with 2 cups of water, and an additional ¼ tsp of kosher salt (only if using my Thai curry paste recipe, otherwise adjust the salt accordingly). Cook until the potatoes have become fork-tender (about 30 minutes on medium heat.
Finally, once the dish is almost complete, stir in about 8 leaves (whole) of fresh Thai basil and coconut milk. The curry will turn pale red and will be super creamy. Are you excited yet?
Garnish with freshly chopped cilantro and more thin-sliced red chilies all over the whole entire pan.
Serve the curry over a bed on warm Thai rice, an additional sprinkle of chopped cilantro, and a wedge of lime.