Heat the vegetable oil over medium high heat. Add the curry paste, garlic, ginger, and shallot. Cook for 2-3 minutes until very fragrant.
Add the chicken and cook for 3-4 minutes until browned.
Add the coconut milk and cook for 5 minutes until chicken is cooked through. Stir in the brown sugar, lime juice, and fish sauce to season the curry. Add more sugar (sweet), lime juice (sour), or fish sauce (salty) if needed.
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