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Preheat a medium sized pan or skillet on a medium heat. When the pan is hot add 1 Tbsp of oil, swirl until the pan is coated.
Place the chicken breasts in the pan and cook until lightly browned on each side. Cooked for 2-3 min each side.
Remove the chicken from the pan and set aside.
Add the other 1 Tbsp of oil, swirl around the pan. Add the garlic, ginger, and onion. Cook for 2-3 minutes stirring occasionally until translucent.
Change the heat to a low heat. Place the chicken breasts back into the pan. Pour over the coconut cream, lime juice, lime zest, Thai basil or coriander and fish sauce. If you are using kaffir lime leaves place them in now. Simmer for 10 minutes, use a wooden spoon to scrape up the onion, garlic and ginger up from the bottom.
Turn the chicken over, add in to the coconut suagr and stir, simmer for another 10 mnutes.
Test the chicken to ensure it is done and the juices run clear.
Serve and dress with chopped chili, extra cilantro/coriander leaves and lime wedges if deired. Remove the kaffir lime leaves. Pour any extra sauce over the chicken when serving.