Heat the vegetable oil in a large skillet over medium heat.

Add the chopped onion, garlic, and ginger; sauté until the onion is translucent.

Stir in the curry paste and cook for another minute.

Add the chicken pieces and cook until no longer pink.

Pour in the coconut milk and chicken broth; bring to a simmer.

Add the basil leaves and cook for an additional 5 minutes.

Serve hot over rice or noodles.