Coconut Chicken Curry

In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and season it with salt and pepepr to taste. Cook the chicken, stirring occasionally, until it begins to brown, about 5 minutes. Add the red bell pepper, onion, garlic, and ginger. Cook, stirring, until the mixture becomes fragrant, about 1 minute. Stir in the curry paste and curry powder and cook, stirring, until they become fragrant, about 1 minute. Add the coconut milk and brown sugar. Cook, stirring occasionally, until the sauce reduces and begins to thicken, about 5 minutes. Stir in the lime zest and juice.

Serve immediately topped with the cilantro or store in the refrigerator for up to 3 days.