Heat the oil in a non-toxic skillet (non-teflon) like cast iron and brown the chicken.
Add in the rest of the vegetables and cook until chicken is done and vegetables are slightly cooked, but still firm.
Add the coconut milk and red curry paste and mix.
Simmer for a few minutes and discard kaffir leaves and lemongrass.
Top with avocado and add fresh cilantro if desired. Serve and enjoy.