Heat a large, deep skillet over medium heat and add the coconut oil (or canola oil).

Add the diced onion and cook for about 4–5 minutes, stirring occasionally, until it begins to soften.

Stir in the minced ginger, chopped red chili, and minced garlic. Cook for another 2 minutes until fragrant and well combined.

Pour in the canned coconut milk and stir gently.

Add the brown sugar, soy sauce, salt, pepper, and red curry paste. Mix well until the curry paste fully blends into the creamy coconut sauce.

Carefully add the sliced chicken breast to the simmering coconut milk mixture.

Reduce the heat to medium-low and keep the mixture at a gentle simmer. Avoid boiling, as high heat can make the chicken tough.

Let the chicken simmer for about 15–20 minutes, or until it is fully cooked and tender.

Do not overcook the chicken. Once it is cooked through, remove the pan from heat or lower the heat to very low.

Gentle poaching in the coconut sauce helps the chicken stay moist and prevents a rubbery texture.

For a fresh, bright flavor, stir in a squeeze of lime juice or sprinkle in chopped cilantro just before serving.

Spoon the coconut milk chicken and sauce over bowls of steamed rice. Top with chili oil or chili crunch, sliced scallions, and fresh cilantro. Add extra chili oil or chili crunch if you prefer more heat and flavor.