1. Cube 1 1/2 to 2 pounds boneless skinless chicken breast into bite-size pieces. Set aside.

2. Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add in diced 1 large white onion and diced 1 medium red bell pepper and cook for about 5 minutes, stirring frequently.

3. Add in 2 tablespoons minced garlic, 1 tablespoon grated ginger, 2 tablespoons yellow curry powder, 1 teaspoon turmeric, and 1 tablespoon ground coriander. Cook for another 3-4 minutes, stirring constantly.

4. Add in diced chicken, season with 1 teaspoon salt, and cook for about 5 minutes, stirring occasionally to brown the chicken.

5. Pour in 2 cups chicken broth, 1 (13.5 fl ounce can) full-fat coconut milk, 1 tablespoon chili garlic sauce, 1 tablespoon fish sauce, 2 tablespoons lime juice, and 2 teaspoons brown sugar. Scrape the bottom of the pan to loosen up any cooked bits.

6. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, for 25 minutes, until the sauce has reduced and thickened.

7. Serve over rice and garnish with 1/4 cup chopped fresh cilantro.