Begin by slicing the chicken breasts into 1/4-inch pieces and set aside. Chop the onion, red bell pepper, green beans, and cauliflower into bite-sized pieces. Mince the garlic and grate the ginger. This prep work will make the cooking process smooth and quick.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and red bell pepper. Sauté for about 3 minutes until the onions become translucent. Add the garlic, ginger, green beans, and cauliflower. Stir-fry for another 5-6 minutes until the vegetables are tender but still crisp.
Sprinkle the curry powder over the vegetables, stirring well to coat everything evenly. Allow the spices to cook for about 1 minute, releasing their fragrant aromas.
Pour in the coconut milk, followed by the soy sauce, fish sauce, lime juice, sweet chili sauce, brown sugar, dried basil, salt, and pepper. Stir to combine.
In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Slowly add this mixture to the skillet, stirring continuously. This will thicken the sauce beautifully.
Return the cooked chicken to the skillet and stir everything together. Let the curry simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken. If you prefer a spicier curry, add the Asian hot chili paste to taste.
Once the curry is done simmering, remove from heat. Serve the Chicken Coconut Curry over steamed rice or noodles. Garnish with fresh cilantro and crushed peanuts for an added crunch and flavor.
