1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.

2. Add the red curry paste and stir to combine.

3. Pour in the coconut milk and chicken broth and bring to a simmer.

4. Add the chicken, bell pepper, and zucchini to the pot and simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.

5. Stir in the fish sauce and lime juice and season with salt and pepper to taste.

6. Serve hot, garnished with fresh cilantro. Enjoy!