1-To begin: heat 1 tablespoon of the cooking oil in a large skillet over medium-high heat and brown the 1.5 pounds of boneless skinless chicken breasts for a few minutes on each side until they’re golden. Set the chicken aside once it’s browned to let it rest while you build the sauce.

2-Next, use the remaining tablespoon of oil to cook the 1/2 cup minced onion, 2 cloves minced garlic, and 1 tablespoon minced fresh ginger until they soften and turn lightly brown, releasing their aromatic goodness.

3-Now, stir in the thinly sliced red chili if you’re using it, along with the 2 teaspoons grated lime zest and the can of full-fat coconut milk, then bring everything to a gentle boil. Return the browned chicken to the pan and let it simmer for 14-20 minutes until fully cooked through.

4-Finally, mix in the 1 tablespoon fish sauce and 2 tablespoons freshly squeezed lime juice, season with sea salt to taste, and garnish with 1/4 cup chopped cilantro, Thai basil, lime wedges, or sliced chili for a fresh finish.