Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.

Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.

Stir in the red curry paste and cook for another minute.

Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and bring to a simmer.

Add the sliced bell pepper, zucchini, and snap peas to the skillet. Cook for 5-7 minutes until the vegetables are tender.

Stir in the torn basil leaves and lime juice just before serving.

Serve the basil chicken in coconut curry sauce over rice or noodles, garnished with additional basil if desired.