In large nonstick skillet, heat coconut milk and curry paste over medium-high heart for about ten minutes, stirring frequently until slightly thickened. (If you like a thinner sauce, cook less than 10 minutes or for thicker sauce, cook closer to 15 minutes).
Add chicken; cook and stir for 5 minutes, or until chicken is no longer pink in the centre. Add vegetables; cook and stir 5 minutes or vegetables are hot and tender. Stir in soy and lime juice.
Remove from heat and sprinkle with freshly chopped basil and cilantro, if desired.
Serve over cooked rice.