1. Heat the coconut oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds.

2. Add the green curry paste and stir it into the onion mixture. Cook for 1 minute to bring out the flavor.

3. Add the ground chicken and break it apart with a spoon. Cook for 5 to 6 minutes until no longer pink.

4. Stir in the red bell pepper and zucchini. Cook for 2 minutes, stirring occasionally.

5. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well until the sauce is smooth.

6. Bring the curry to a gentle simmer and cook for 8 to 10 minutes until the vegetables are tender and the sauce thickens slightly.

7. Stir in the lime juice and chopped basil or cilantro. Taste and adjust with salt and black pepper if needed.

8. Serve hot over cooked jasmine rice.