Creating Lemongrass Chicken with Thai Coconut Curry is simple when you follow these steps:

1. Prepare the Chicken: Start by cutting the chicken thighs into bite-sized cubes and set aside.
2. Chop Aromatics: Finely chop the lemongrass, ginger, and garlic, and slice the onion and bell pepper. This will enhance the dish’s texture.
3. Cook the Aromatics: In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the minced ginger, garlic, and chopped lemongrass. Sauté for 2-3 minutes until fragrant.
4. Brown the Chicken: Add the cubed chicken to the skillet, cooking until it’s browned on all sides, about 5-7 minutes. Ensure it's fully cooked before moving to the next step.
5. Incorporate Vegetables: Toss in the sliced onion and bell pepper, cooking for an additional 3-5 minutes until softened.
6. Add Coconut Milk: Pour in the coconut milk, stirring to combine. Allow it to simmer for 3-4 minutes.
7. Mix in Curry Paste: Add the red curry paste and ensure it is well incorporated into the sauce. Let it simmer for another 5 minutes.
8. Season the Sauce: Stir in fish sauce, brown sugar, lime juice, and sliced Thai chilies. Adjust seasoning to taste based on your spice preference.
9. Simmer: Let the mixture simmer gently for about 5 more minutes to allow flavors to meld.
10. Serve: Remove from heat and garnish with fresh cilantro.

By following these easy steps, you will have a succulent Lemongrass Chicken with Thai Coconut Curry ready to impress!