Heat a cast iron skillet over medium heat.
Pat the chopped chicken dry and season with salt + pepper.
1 pound chicken breast or thighs, salt + pepper
When the skillet is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
1 tablespoon coconut oil
With the heat still over medium heat, add in all the zucchini, bell pepper, green onions and white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
2 zucchinis, 1 red bell pepper, 1 bunch green onions, 1 yellow onion
Add the garlic and ginger, cook for 30 seconds until fragrant.
1 teaspoon fresh ginger, 2 cloves of garlic
Return the cooked chicken to the skillet.
Add in the red curry paste and can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thru.
2 tablespoons red thai curry paste, 1 13.5-ounce can full fat coconut milk
Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes. See the Recipe Notes below for more tips, FAQs and ingredient substitutions.