1 16 ounce can coconut cream (or coconut milk or light coconut milk)
salt and pepper
red pepper flakes for garnish if you like it spicy
2 cups cooked rice (or cauliflower rice or a baked sweet potato for Paleo/Whole30), for serving
Heat a wok or your largest skillet over high heat. Add 1 tablespoon 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 high, melt another tablespoon of coconut oil in the wok. Add in all the vegetables and season with salt and 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. Add in the thai curry paste and stir to combine. Add in the coconut milk and stir to combine. Add the chicken back in, and cook for another few minutes until heated thru.
Spoon the coconut chicken thai curry over rice (or cauliflower rice) and serve warm. Top with red pepper flakes if you like more spice.
Leftovers will keep in an airtight container for 3 days.