Green Thai Chicken Coconut Curry

to 3 tablespoons coconut oil (olive oil may be substituted)

medium/large sweet Vidalia or yellow onion, diced small

to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces

garlic, finely minced or pressed

to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped

ground coriander

coconut milk (use full-fat for a richer/thicker result but lite may be substituted)

to 1 1/2 cups shredded carrots

large zucchini, diced into bite-sized pieces

to 8 tablespoons Thai green curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors)(https://amzn.to/2Q1Hg2L)

kosher salt, or to taste

freshly ground black pepper, or to taste

to 2 tablespoons lime juice

to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)

to 2 tablespoons granulated sugar, optional and to taste

rice (jasmine or basmati) or naan, optional for serving