Step 1 - Place a large, deep skillet over medium heat and warm olive oil over medium high heat. Add curry paste and sauté for 2-3 minutes – it will get pretty smoky and fragrant.
Step 2 – Add the onion and green peppers, sautéing for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to bruise and release the flavor. Add the lemongrass, ginger and lime leaves to the skillet and stir for 2 minutes to bloom the curry paste and release spices.
Step 2 - Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice, fish sauce and palm sugar and taste for seasoning – a balance of sweet and sour. Shower with basil and cilantro; serve with Jasmine rice with lime wedges.