In a large skillet, heat 2 tablespoons of coconut oil over medium-high heat until shimmering. Add the diced sweet Vidalia or yellow onion and sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant, forming a flavorful base for your Green Thai Chicken Coconut Curry.

Next, incorporate 1 pound of diced boneless skinless chicken breast into the skillet with the softened onions. Cook for approximately 5 minutes, stirring frequently to ensure even cooking. You’ll know the chicken is done when it’s no longer pink in the center.

Now, stir in 3 cloves of minced garlic, 1 tablespoon of ground ginger, and 1 teaspoon of ground coriander. Continue to cook for an additional minute, allowing the aromas to bloom.

Pour in 1 can (13.5 oz) of coconut milk, followed by 1 cup of shredded carrots and 1 diced zucchini. Then, add 2 to 3 tablespoons of Thai green curry paste. Stir to combine, and bring this mixture to a gentle boil over medium heat for about 5 minutes, allowing it to thicken slightly.

Finally, stir in the juice of 1 lime and a handful of freshly chopped cilantro. Taste your Green Thai Chicken Coconut Curry and adjust the seasonings with sugar, salt, or additional curry paste if needed.