Begin by washing and cutting your boneless, skinless chicken breasts into bite-sized pieces, ensuring they're uniform for even cooking. Next, slice the bell peppers into strips and create half-moons with the zucchini for better flavor absorption. Mince the garlic and ginger finely to release their aromatic oils, and gather all the ingredients to streamline your cooking process.

In a large skillet, heat a drizzle of oil over medium heat. Once shimmering, add the minced garlic and ginger, sautéing for about 1 minute until they become fragrant and golden.

Now it’s time to add the bite-sized chicken pieces along with the green curry paste. Stir well to coat the chicken and cook for around 5 minutes until the chicken is white on all sides.

Gradually pour in the full-fat coconut milk, allowing it to swirl around the chicken. Then, add the sliced bell peppers and zucchini, stirring everything together. Let the mixture simmer for about 10 minutes over medium-low heat until the vegetables are tender but retain some crunch.

Stir in the soy sauce or tamari and fresh lime juice, adjusting the seasoning to suit your taste preferences. Before serving, toss in the fresh basil leaves. Ladle the curry into bowls, and savor the warmth it brings.