Coconut Chicken Thai Curry

This was very good. It was my first time my husband had this dish and he enjoyed it. He even ate the leftovers for lunch the next day.

Ingredients

Boneless, skinless chicken breast, cubed
2 tablespoons of coconut oil, divided
2 zucchini, cubed
1 cup of green onions, chopped 
1 teaspoon of ginger paste 
2 cloves of garlic, grated or finely minced
2 tablespoons of red thai curry paste
1 13 ounce can of light coconut milk
2 sweet potatoes, cubed

Directions 

1. Heat a largest skillet and add 1 tablespoon coconut oil and cook the chicken breast until golden brown and cooked through. Transfer the cooked chicken to a plate
2. Heat a wok and melt another tablespoon of coconut oil 

3. Add in all the potatoes and zucchini 

4. Cook the vegetables until starting to brown slightly on the edges

5. Add the garlic and ginger

6. Add in the thai curry paste and stir to combine

7. Add in the coconut milk and stir to combine

8. Add the chicken back in, and cook for another few minutes