Thai Red Curry Chicken

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

Garnish

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