Heat up a large wok or saucepan on med heat.

Heat up the coconut oil to coat the pan

Dice up the chicken and vegetables (if using raw chicken here place it in the pan or move on to the vegetables if your chicken is already cooked).

Cook the chicken until nicely browned and cooked through, about 5-8 minutes.

Remove chicken from the pan and keep warm.

Add the ginger, onion, carrots, pepper, and zucchini to the hot pan.

Cook for 5-7 minutes until veggies are softened and onion turns clear.

Add the Diced tomatoes and curry paste or powder.

Mix thoroughly and simmer for 1 minute.

Add coconut milk and chicken.

Simmer for 5 more minutes over medium heat.

Serve as a soup or with rice or quinoa.