Add 1 Tbsp. coconut oil and cook the chicken breast until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
With the heat still on high, melt another Tbsp. of coconut oil in the wok/skillet. Add in all the vegetables and season with salt and pepper.
Cook the vegetables until they start to brown slightly on the edges, but are still crisp and 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 cream/milk and stir to combine.
Add the chicken back in and cook for another few minutes until heated through.
Spoon the Coconut Chicken Thai Curry over rice and serve warm.
