In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add sliced chicken thighs, onion, and 2 tablespoons of red curry paste. Sauté for about 5 minutes, stirring frequently, until the chicken is mostly opaque and the onion is tender.

Next, add your chopped broccoli to the skillet and sauté for 1 minute until it brightens in color. Toss in the bell peppers, finely sliced carrots, minced ginger, and garlic. Continue cooking for another minute.

Pour in half a can of full-fat coconut milk into the skillet, mixing well. In a small bowl, combine the remaining coconut milk with 1 tablespoon of cornstarch, then add this mixture along with 2 tablespoons of reduced-sodium soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of lime juice to the skillet.

Bring the mixture to a gentle boil before lowering the heat to a simmer. Allow it to cook for about 5 minutes, stirring occasionally, until the sauce thickens and the vegetables become tender.