Thai Red Curry Chicken

• 1 1/2 tablespoons olive oil or coconut oil
• 1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
• 1/2 large onion, chopped
• 2 tablespoons red curry paste
• 1 red bell pepper, thinly sliced then chopped into 2” pieces
• 1 orange bell pepper thinly sliced then chopped into 2” pieces
• 1 small zucchini, sliced
• 2 teaspoons freshly grated ginger
• 4 garlic cloves, minced
• 1 .5 oz. can quality coconut milk (I like Chaokoh)
• 1 tablespoon cornstarch
• 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
• 2 tablespoons less sodium soy sauce
• 2 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 bay leaf
• 1 teaspoon dried basil
• 1/4 teaspoon salt more or less to taste
• 1/4 teaspoon pepper
• sriracha to taste/Asian chili sauce (optional)

Garnish

• lime zest to taste
• fresh basil
• fresh cilantro
• fresh lime juice