Season chicken with salt and pepper, set aside.
Heat canola oil in a large frying pan, or dutch oven over medium high heat.
Add your shallots, garlic and ginger to the pan and stir fry until fragrant, about 2 minutes.
Add chicken and stir fry for about 5 minutes until the chicken is no longer pink.
Stir in red curry paste and brown sugar, get everything coated and cooking, about 1 minute.
Open your can of coconut milk. Now, scooping out JUST the top/hardened coconut cream on the top, add this to your chicken mixture in the frying pan.
Once you've let that all hang for a bit, ADD IN the coconut water at the bottom of the can. Bring everything up until it starts to boil, then reduce heat and cook uncovered stirring for about 10-15 mins.
Now it's time to add the veg, but we don't want to cook for very long, just until tender. Remove from heat; stir in green onions, chili sauce (optional), fresh lime juice; season with salt and pepper, to taste.
Serve immediately with rice, top with crushed peanuts, cilantro and lime wedges.