Heat a wok or large pan over medium-high heat.

Add curry paste and cook for 1-2 minutes until fragrant.

Add half the coconut milk and stir until well combined.

Add chicken and cook for 5-7 minutes until no longer pink.

Add remaining coconut milk, bell peppers, fish sauce, and palm sugar.

Simmer for 10 minutes until vegetables are tender.

Stir in Thai basil just before serving. Serve with jasmine rice.