Heat olive oil in a pan over medium heat. Add the onion and garlic to the pan, sauté until translucent.
Add bell pepper and chicken to the pan. Sauté for 5 minutes, or until the bell pepper has softened. Pour in the chicken broth, 1 T grated ginger, coconut milk and curry paste (more to taste if desired).
Simmer for 10-15 minutes until slightly thickened and reduced. Season to taste with salt and pepper.
Add a scoop of cooked jasmine rice to a bowl and ladle curry over. Garnish with cilantro and serve.