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Cook off Curry Paste: In a large pot over medium heat, add 1 tablespoon vegetable oil. Add 3 tablespoons green curry paste, 1 teaspoon crushed garlic/garlic paste and 1 teaspoon minced ginger/ginger paste. Cook for about 1-2 minutes until aromatic.
Add Remaining Curry Sauce Ingredients: Pour in 400 ml coconut milk (full fat), 1 tablespoon fish sauce, 1 tablespoon lime juice, 6 kaffir lime leaves, and 1 teaspoon monkfruit sweetener. Stir the ingredients well to combine.
Simmer the Sauce: Bring the mixture to a gentle simmer, then reduce the heat to low, and let it simmer for 10 minutes, allowing the flavors to meld.
Add Chicken: Add 500 grams skinless chicken breast (thinly sliced) into the simmering curry sauce, cooking for approximately 8-10 minutes or until it is fully cooked through.
Add Vegetables: Add 1 cup pumpkin (diced/1cm cubes), 1 cup zucchini (diced/1cm cubes), and ½ cup Red capsicum (roughly chopped) to the pot. Cook the vegetables for an additional 5-7 minutes, or until they are just tender. Remove from heat.
Serving: Remove kaffir lime leaves from the pot. Stir in ¼ cup thai basil leaves (roughly chopped). Adjust seasoning if needed. Serve the healthy Thai Green Chicken Curry over 2 cups cooked Jasmine rice and garnish with 2 tablespoons fresh coriander/cilantro (roughly chopped).