Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add one diced sweet Vidalia or yellow onion and sauté for about 5 minutes until soft.

Add 1 pound of diced boneless skinless chicken breast to the skillet. Cook for approximately 5 minutes, flipping occasionally until browned.

Stir in 2 minced garlic cloves and 1 teaspoon of ground ginger. Cook for about 1 minute until fragrant.

Pour in one can of full-fat coconut milk, 1 cup of shredded carrots, and 1 diced zucchini. Add 2 tablespoons of Thai green curry paste, kosher salt, and pepper to taste. Stir to combine.

Reduce heat to medium-low and let the curry simmer for about 5 minutes until sauce thickens and vegetables are tender.

Stir in the juice of one lime and a handful of chopped fresh cilantro. Mix gently and adjust seasoning if necessary.

Serve hot over rice or with naan on the side for a complete meal.