Prepare the chicken:

Season both sides of the chicken thighs with salt, then lightly coat with cornstarch, shaking off any excess.

Sear the chicken:

Heat oil in a large sauté pan or deep skillet over medium-high heat. Once hot, place the chicken thighs in an even layer and sear undisturbed for 6 minutes on one side. Flip and cook the other side for another 6 minutes, until golden brown. Reduce heat to medium-low, remove the chicken from the pan, and set aside.

Sauté the vegetables:

Add more oil if needed. Add the onion, garlic, bell pepper, and sweet potato. Sauté for 2–3 minutes, then reduce the heat to low. Add ginger paste, tomato paste, red curry paste, curry powder, cumin, turmeric (if using), ¼ tsp salt, and ¼ tsp black pepper. Stir and cook for about 1 minute, until fragrant and well combined.

Simmer:

Add chicken bouillon, water, and coconut milk. Stir to combine and bring to a gentle simmer. Add the broccoli florets and mix well. Nestle the seared chicken thighs back into the pan, cover with a lid, and simmer on low for 6–7 minutes. Flip the chicken, cover again, and cook for another 5–10 minutes, until the chicken is cooked through (internal temperature around 170°F).

Finish and serve:

Drizzle lime juice over the dish and garnish with chopped cilantro. Serve warm and enjoy!