Vanadium - Coconut chicken Thai curry

1 pound chicken breast or thighs, chopped into 1" pieces
salt + pepper
1 tablespoon coconut oil
2 zucchinis, chopped
1 red bell pepper, sliced
1 bunch green onions, sliced
1 yellow onion, sliced
1 teaspoon fresh ginger, peeled and chopped
2 cloves of garlic, grated or finely minced
2 tablespoons red thai curry paste, or more to taste
1 13.5-ounce can full fat coconut milk
Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet

Heat a cast iron skillet over medium heat.
Pat the chopped chicken dry and season with 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.
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.
Add the garlic and ginger, cook for 30 seconds until fragrant.
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.
Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.