Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add the chicken thighs and sear for 4–5 minutes per side until lightly golden and fragrant.

Transfer the chicken to a plate while keeping the flavorful browned bits in the pan.

Add the sliced onion and cook until soft and translucent with lightly caramelized edges.

Stir in the garlic and ginger and cook for about 30 seconds until aromatic.

Add the green curry paste and stir continuously until the paste darkens slightly and smells deeply fragrant.

Pour in the coconut milk and chicken broth while scraping the bottom of the pan to release flavor.

Stir in the fish sauce and brown sugar until fully blended into the creamy sauce.

Return the chicken thighs to the skillet and spoon the sauce over the top.

Reduce the heat to medium-low and simmer gently for 15 minutes until the chicken becomes tender and fully cooked.

Add the sliced bell pepper and snap peas during the last 5 minutes so they stay vibrant and slightly crisp.

Stir in the lime juice for freshness and brightness.

Sprinkle fresh Thai basil and cilantro over the curry right before serving.

Serve hot over fluffy jasmine rice with extra herbs and lime wedges if desired.