Gather and prep all ingredients. Cut chicken thighs into cubes using kitchen shears or knife.

In a skillet over medium heat, add coconut oil for the cauliflower rice. Once hot, add in the ginger and garlic and cook until fragrant, about 30-40 seconds.

Add in the cauliflower rice and stir to combine with the garlic, ginger, and oil. Add in the coconut milk, fish sauce, and soy sauce. Season with additional salt to taste if desired. Continue cooking the cauliflower, stirring occasionally, until tender. About 4-6 minutes. Top with cilantro and set aside.

In a different pan over medium heat, add the coconut oil for the chicken. Once hot, add the ginger and garlic and stir until fragrant, about 30-40 seconds. Then, add chicken to the pan and season with salt and pepper to taste. Allow to cook until outsides are partially browned, stirring occasionally, about 5-6 minutes.

Remove chicken from the pan and set aside. Add red pepper, curry paste, coconut milk and fish sauce to the pan and scrape the bottom of the pan to deglaze.

Once the curry starts to bubble, add the zucchini and chicken back into the pan. Allow to simmer for 4-5 minutes, stirring occasionally, as the zucchini cooks and sauce thickens. Turn on the heat to the cauliflower rice to bring back up to temperature.

Serve the chicken curry with the cauliflower rice and top with extra cilantro and peanuts. Optionally squeeze lime juice over the top. Enjoy!