Sauté the Aromatics : Heat the avocado oil in a large skillet or wok over medium heat. Toss in the diced onion and cook for 3–4 minutes until softened. Then, add the minced garlic and sauté for an additional 30 seconds until aromatic.

Cook the Curry Paste : Stir in the red Thai curry paste and cook for 1–2 minutes, allowing the flavors to deepen.

Add the Coconut Milk and Lime Leaves : Pour in the coconut milk and add the lime leaves. Stir well to combine. Bring the mixture to a gentle simmer.

Add Chicken and Vegetables : Add the chicken cubes to the simmering curry and cook for 5 minutes. Stir in the red bell pepper and pineapple chunks. Simmer for another 5–7 minutes, or until the chicken is cooked through and the vegetables are tender.

Season the Curry : Stir in the coconut sugar and fish sauce, adjusting both to taste. Remove the lime leaves before serving.

Garnish and Serve : Top the curry with chopped cilantro or Thai basil for a burst of fresh flavor. Serve hot with lime wedges on the side for an extra squeeze of tanginess. Pair with steamed jasmine rice or noodles.