1-Getting started: First, prepare all ingredients by dicing 1/2 medium yellow onion (about 1/2 cup), mincing 3 cloves garlic (approximately 1 and 1/2 teaspoons), finely mincing 2 tablespoons ginger (from a 1 and 1/2-inch piece), and slicing 1 large red bell pepper into long strips and cutting them in half horizontally. This step helps everything cook evenly and keeps the process smooth.

2-Next: heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat and sauté the diced onion for 3-5 minutes until it begins to turn golden. Then, add the minced garlic and minced ginger, stirring to coat with oil, and reduce heat to low before adding 2 teaspoons yellow curry powder, 3 tablespoons red curry paste, and 2 teaspoons coriander. Stir frequently for 2-3 minutes until fragrant, letting those flavors bloom.

3-Increase heat: to medium-high and add the remaining 1 tablespoon coconut oil along with the sliced red bell pepper, stirring for 1-2 minutes. Add 1 pound boneless, skinless chicken pieces, sprinkle with about 1 teaspoon fine sea salt and 1/2 teaspoon pepper, and cook while stirring for 4-5 minutes until browned but not fully cooked. Pour in 1 (13.5-ounce) can full-fat coconut milk, the juice of 1 lime, and 1 to 2 tablespoons brown sugar, then stir until the chicken reaches 165°F and the sauce thickens slightly.

4-Finishing Touches: If desired, stir in 2 teaspoons fish sauce for extra depth. The total prep time is about 15 minutes, cook time is 15 minutes, making this a 30-minute meal. Serve hot over rice or with naan bread, garnished with 1/4 cup chopped cilantro and/or basil, and topped with chopped peanuts or cashews if you like.