Finely chop 1/2 medium onion, peel and slice 1 small carrot thinly, and cut 1 red bell pepper into bite-sized pieces. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until soft.

Season 2 large chicken breasts with salt and pepper, add to the skillet, and cook for about 5 minutes until browned.

Stir in 3 minced cloves of garlic and 2 tablespoons of Thai red curry paste, cooking for about 30 seconds until fragrant.

Pour in 1 can of full-fat coconut milk, 1/2 tablespoon of fish sauce, 1 teaspoon of brown sugar, carrot, and bell pepper. Stir and bring to a gentle boil.

Return the browned chicken to the skillet. Allow to warm through for another 3-4 minutes.

Remove from heat, squeeze in 1 teaspoon of lime juice, and stir well. Adjust salt and pepper to taste. Sprinkle fresh herbs.

Serve immediately over jasmine rice, quinoa or noodles, garnished with herbs or scallions if desired.