Pad prik king, a Thai stir-fry seasoned with aromatic red curry paste, inspired this quick-cooking chicken and vegetable dish. A quarter cup of coconut oil may sound like a lot, but it adds richness to lean boneless, skinless chicken breasts. If using basil, leave the leaves whole; if using mint or cilantro, it’s fine to use the tender stems in additional to the whole leaves. Serve with steamed jasmine rice.