Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
Slowly pour in the coconut milk. Stir in the lime leaves, brown sugar, and fish sauce. Cover and simmer for 15 minutes.
Uncover, add in the red bell pepper, and simmer for another 1-2 minutes until the bell pepper is tender. Serve over rice and garnish with cilantro and a juicy squeeze of lime.
Make the curry in a dutch oven or heavy bottomed pan. This will distribute the heat more evenly so you don't get hotspots that can scorch the bottom of the curry.
If you want to make this spicier, add in a diced red chili when you cook the shallot.
Feel free to add in additional veggies to the curry! Add along with the bell pepper in step 4 and simmer until tender.
Kafir lime leaves add a rich and authentic fragrance to the dish. You can often buy them at your local Asian market. Look in the fresh or frozen sections. If you can’t find them, it’s best to omit and not try and replace as they have a distinct flavor that is difficult to replicate.