Heat the olive oil in a large stockpot or dutch oven over medium heat. Add the chicken and season with salt and pepper. Add the shallots, garlic and red bell pepper and cook until tender, about 3-5 minutes.
Stir in the red curry paste, ginger and turmeric and cook for 1 minute. Stir in the coconut milk and bring to a boil. Reduce to a simmer and cook for about 15minutes, stirring occasionally.
Add the veggies and cook until tender, about 5 minutes.
Serve with cilantro and limes.