Start your 2 cups jasmine rice uncooked according to package directions so it's ready when the curry is done. While the rice cooks, prep all your vegetables and 1 ½ lb boneless skinless chicken thighs cut into 1.5-inch pieces.

Open the can of coconut milk without shaking it. Carefully spoon out the thick coconut cream from the top (about 3–4 tablespoons) and set aside. Reserve the remaining coconut milk in the can.

Heat the 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the thick coconut cream and stir for about 1 minute until it begins to bubble and separate slightly.

Add the 3 tbsp Thai red curry paste to the coconut cream. Stir and fry the paste for 2–3 minutes, pressing it into the pan, until it is very fragrant and darkens slightly in color.

Add the 1 ½ lb boneless skinless chicken thighs cut into 1.5-inch pieces pieces to the pan. Toss to coat them thoroughly in the curry paste and cook, stirring occasionally, for 4–5 minutes until the chicken is lightly seared on the outside (it doesn't need to be fully cooked through yet).

Pour in the remaining coconut milk from the can. Add the 1 tbsp fish sauce, 1 tbsp brown sugar, and the aromatics if using (4 stalks lemongrass bottom 4 inches only bottom 4 inches only bruised, 5 slices fresh galangal or 5 slices fresh galangal peeled about 1/4-inch thick, and 4 pieces kaffir lime leaves torn in half torn in half with stems removed). Stir everything together and bring to a gentle simmer over medium heat.

Simmer the curry for 8–10 minutes, stirring occasionally, until the 1 ½ lb boneless skinless chicken thighs cut into 1.5-inch pieces is cooked through and the sauce has thickened slightly. Taste and adjust seasoning — add more 1 tbsp fish sauce for saltiness, more 1 tbsp brown sugar to balance heat, or more 3 tbsp Thai red curry paste for a deeper flavor.

Add the sliced medium red bell pepper sliced into thin strips and 1 medium zucchini halved lengthwise and sliced into half-moons. Simmer for another 3–4 minutes until the vegetables are just tender but still have a little bite.

Turn off the heat and stir in the spinach or Thai basil. It will wilt in about 30 seconds from the residual heat. Remove and discard the 4 stalks lemongrass bottom 4 inches only pieces and 5 slices fresh galangal slices before serving.

Ladle the curry over steamed 2 cups jasmine rice uncooked in bowls. Garnish with fresh Thai basil or cilantro leaves, sliced medium red chili thinly sliced if desired, and a 1 medium lime cut into wedges wedge on the side. Squeeze the 1 medium lime cut into wedges over just before eating.