Mix lime juice, fish sauce and sugar

Heat skillet over medium-high heat, add half the can of coconut milk and curry paste. Stir frequently, incorporating paste fully and liquid is bubbling.

Add remaining coconut milk, onion, red pepper and bring to a boil. Simmer for 2 minutes.

Add lime juice mixture, stir.

Add sliced chicken, stir. Bring to a boil and simmer for 5 minutes.

Add cilantro and ginger. Simmer for 2 more minutes or until chicken is cooked through completely.

Serve over jasmine rice.