In a medium size pot, on medium heat, add olive and let it heat up.
Add onion sauté it until it's translucent.
Add garlic and sauté it for about 30 seconds.
Next add the chicken, red pepper flakes, and salt.
Mix it together.
Next add the bell pepper and give it a mix.
Now add the coconut milk and mix it together for 2-3 minutes.
Now add the red curry paste and mix it together for 2 minutes.
Next add the chicken broth, brown sugar and mix well.
Let it cook for 10-12 minutes.
Now add the corn starch mixture and give it a mix.
Once it starts comes into a smooth curry consistency now add chili garlic sauce and mix well.
Add some basil leaves and mix well.
Garnish with basil.
Serve with jasmine rice top with cilantro.