Let’s start by warming up that coconut oil in a large skillet over medium heat. When it shimmers, toss in the finely chopped onions. These need about 5 minutes to soften and become translucent. Keep an eye on them—this is where the magic begins. Once the onions are ready, add in the minced garlic, ground ginger, and ground coriander. The aroma that fills the kitchen will be irresistible. Stir this mixture for 1-2 minutes, just until the garlic starts to become fragrant.

Next, it's time to make things interesting! Add the Thai red curry paste. Here’s a pro tip: don’t be shy. Start with 4 tablespoons, taste, and then decide if you want more. Stir this into your base and let the spices bloom for another minute.

Now we bring in the creaminess. Add the can of full-fat coconut milk, making sure to scrape up any tasty bits stuck to the bottom of the skillet. Stir in the dark brown sugar and fish sauce. This combination creates layers of flavor you won’t forget. Allow it to simmer gently for 5 minutes so everything melds.

The next step is crucial. Carefully add the thin strips of chicken into the curry. Stir everything together, ensuring that every piece is coated with that delightful sauce. Cook for about 10-15 minutes or until the chicken is cooked through, stirring occasionally.

At this point, toss in the shredded carrots and thinly sliced bell peppers. These veggies add color and crunch, making the dish a feast for the eyes and the palate. Stir them in and continue cooking for another 5-7 minutes until everything is tender.

Before serving, stir in the baby spinach. It wilts quickly and adds a beautiful touch. Remove the skillet from heat, and finish with lime zest, lime juice, and half of the chopped cilantro. Drizzle the toasted sesame oil over the top for that final touch.