Heat the avocado oil in a thick-bottomed large pot (I use my Dutch oven) over medium heat. Add the yellow onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.

Stir in the curry paste, garlic, and ginger and cook for another 1 to 2 minutes, until fragrant.

Add the carrots and bell pepper to the pot. Cover and cook for 3 to 4 minutes, or until the vegetables are beginning to soften.

Stir in the chopped chicken breasts and zucchini.

Pour the coconut milk, chicken stock, pure maple syrup, fish sauce, and sea salt into the pot and bring everything to a full boil. 

Reduce the heat to medium and cook, stirring occasionally, for 20 minutes, or until the vegetables reach your desired level of doneness and the chicken is cooked through. Stir in the fresh basil just before serving.

Serve the chicken curry soup in big bowls, and enjoy! If you’d like, you can serve it with steamed brown rice, white rice, or coconut rice.