Creating Creamy Thai Red Curry Chicken Bowls is straightforward if you follow these simple steps:

1. Heat the Oil: In a large pot or skillet, heat the vegetable oil over medium heat.
2. Sauté Aromatics: Add the sliced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute.
3. Add Chicken: Add the bite-sized chicken pieces to the pot and cook until browned on all sides, about 5-6 minutes.
4. Incorporate Curry Paste: Stir in the red curry paste, ensuring the chicken is well-coated with the spices.
5. Add Liquids: Pour in the coconut milk and chicken broth. Stir to combine and bring the mixture to a gentle simmer.
6. Add Vegetables: Toss in the sliced bell peppers and snap peas, cooking for 5-7 minutes until the vegetables are tender-crisp.
7. Season the Sauce: Add the fish sauce, brown sugar, and lime juice. Stir well to incorporate all the flavors.
8. Taste and Adjust: Taste the sauce and adjust seasoning as needed, adding more fish sauce or lime juice if desired.
9. Simmer: Allow the curry to simmer for an additional 5 minutes, letting the flavors meld together.
10. Serve: Remove from heat and prepare to serve over a bed of cooked jasmine rice.

With these simple steps, you will be able to create mouthwatering Creamy Thai Red Curry Chicken Bowls effortlessly!