Step 1

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

Step 2

Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Step 3

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Step 4

Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Step 5

Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.