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PdfIn a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy. Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste.
Add palm sugar and cook for ~1 minute until the sugar is dissolved.
Add the chicken and toss with the curry paste. Once it is mostly cooked, add the remaining coconut milk and stir for just one more minute.
Stir in red peppers, if using. Taste and adjust seasoning with more fish sauce as needed. The amount of fish sauce you need greatly depends on how salty your curry paste is, which varies between brands.
Serve with rice, enjoy!