In a medium-size skillet or cast iron casserole skillet melt coconut oil.
Add in diced onion, red bell pepper, and zucchini and saute over medium heat until vegetables are tender and onions translucent.
Pull leaves off bok choy and stir fry a couple of minutes.
Add in grated ginger and garlic and saute a couple more minutes.
Stir in 3 tablespoons of red curry paste and saute 2-3 minutes.
Stir in the can of coconut milk.
Stir in chopped basil, brown sugar, salt, pepper, and lime juice. Taste and add more sweetness or salt if desired.
Top with desired toppings and serve with jasmine rice or rice noodles!