Begin by chopping the boneless, skinless chicken breasts into bite-sized pieces, ensuring they will cook evenly. Mince the garlic and ginger finely, slice the bell peppers into thin strips, and gather all spices and vegetables together.

In a large skillet, heat 2 tablespoons of oil over medium heat. Add the minced garlic and ginger, stirring frequently for about 1-2 minutes until fragrant but not browned.

Introduce the chopped chicken into the pan along with 2-3 tablespoons of your chosen curry paste. Cook until the chicken pieces are no longer pink, about 5-7 minutes.

Once the chicken is cooked, slowly pour in the coconut milk, stirring well. Bring to a gentle simmer and let it cook for about 10 minutes or until the sauce thickens.

Stir in the prepared fresh vegetables into the simmering curry and squeeze the juice of one fresh lime over the mixture. Let it simmer for an additional 5-7 minutes.

Remove the skillet from heat and sprinkle fresh herbs over the top. Serve immediately with jasmine rice or noodles to soak up the sauce.