Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add the onion and bell pepper and sauté for 4-5 minutes. Add the garlic and ginger, stir to combine.

Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 1 minute until lightly toasted and fragrant. Remove the mixture to a bowl.

Wipe the pan down with a paper towel. Heat to medium-high heat. Add in the remaining 1 tablespoon of olive oil and strips of chicken. Season with salt. Cook for 5 minutes or until the chicken is browned on both sides, but not cooked through.

Turn the heat down to low. Add the veggies with seasoning back in with the chicken, mix well to combine.

Pour in the coconut milk, lime juice, and brown sugar (to taste; start with 1 tablespoon). Stir until chicken is cooked through for about 5 more minutes and curry is slightly thickened. If desired, stir in the fish sauce.

Serve over rice. Garnish with cilantro leaves.