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potionmaker
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Heat oil in a large heavy based skillet over medium high heat. Toss in the chicken and sear to get a little brown, then set this aside
Toss onion into the chicken juices and oil. Cook til softened, add garlic and ginger. Cook til fragrant Add curry paste 2 minutes to warm up the flavors.
Add bouillion, then add water to deglaze pan. Toss in coconut milk. sugar, and lime leaves.
Throw in the veggies, bring to simmer, then turn heat down to medium. Simmer for about 15-20 minutes, until chicken is cooked through. check is occasionally, if the sauce thickens and starts sticking, add a spalsh of water and keep going.
Do a taste test. Add more fish sauce to add more saltiness, sugar for sweetness, or add seasoning mix to increase flavors.
Remove from heat, Serve over jasmine rice, garnished with fresh red chilli slices and fresh cilantro leaves, or basil if desired.
NOTE- I noticed recipetin tends to focus more on making her chicken "tender" than cooked. I've ntoiced a pattenr where if i follow her cooking times I feel like my chicken is under cooked. Hence the "pre-sear" and the extra 10 minutes of cook time.