For the Curry:

• 1 1/2 tablespoons light olive oil or coconut oil
• 1 pound chicken thighs or breasts, thinly sliced
• 1/2 large yellow onion, chopped
• 2 tablespoons red curry paste
• 1 red bell pepper, 1-inch chop
• 1 carrot, thinly sliced
• 1 1/2 cups broccoli florets
• 2 teaspoons freshly grated ginger
• 4 garlic cloves, minced
• 1 13.5 oz. can quality coconut milk
• 1 tablespoon cornstarch
• 1 tablespoon Asian/Thai Sweet Chili Sauce
• 2 tablespoons less sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 bay leaf
• 1 teaspoon dried basil
• 1/4 tsp EACH salt, pepper
• Sriracha to taste/Asian chili sauce (optional)

Garnish:

• Lime juice and zest to taste
• Fresh basil
• Fresh cilantro