Heat oil in a large skillet over medium-high. Once hot, add onions and salt. Cook for 3 minutes, or until onions are softened, stirring often.

Add the red curry paste, garlic, ginger, and coriander. Cook about 1 minute, or until fragrant, stirring often.

Add coconut milk, brown sugar, fish sauce, and chicken. Stir, bring to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, occasionally stirring.

Add carrots and bell peppers, and simmer for 5-7 more minutes, until sauce slightly thickens and chicken is cooked through.

Remove from heat, and stir in the lime zest, half of the lime juice, and half of the cilantro.

Do a taste test and add in more lime juice, salt, sugar, or curry paste to taste.

Top with the remaining cilantro, and serve.